For the asparagus ragout, wash, peel and cut the asparagus into 2 cm pieces. Put the asparagus heads aside, finely dice the shallot.
Melt 1 tablespoon of butter in a pan, sauté the shallot cubes until they are translucent, add the asparagus pieces (without heads), salt a little, sauté and deglaze with Nolly Prat (omit the sugar as Nolly Prat is sweet).
Add white wine, chicken stock and saffron, cover and simmer gently for about 5 minutes. Put the pie tins (I like to use them from the bakery) in the oven and heat to 80 degrees circulation to warm them up.
Place a small porcelain bowl with them.
Roughly chop the parsley and prepare the lemon and orange zest. Lift the asparagus pieces from the pan, place them in the preheated porcelain bowl and now add the asparagus tips.
Place back in the oven.
Remove the pan from the heat. Mix the egg yolks with 1 – 2 tablespoons of the broth and whisk to incorporate. Let it boil down to the desired amount, remove from the stove again.
Gradually incorporate whipped cream and butter pieces. The sauce should thicken. If not, return to heat and thicken with Maizema.
Season the sauce with parsley, lemon and orange zest, salt and pepper. Gently fold in the asparagus pieces from the oven, arrange the patties on a plate and fill.