Royale of asparagus recipe

Recipe for royale of asparagus

Cook 75 g (3 oz) asparagus tips and 5 or 6 fresh spinach leaves in boiling water for a few minutes, then drain them thoroughly. Add 1 1/2 tablespoons bechamel sauce and 2 tablespoons consomme. Press through a sieve. Bind the mixture with 4 egg yolks, pour into buttered dariole moulds and cook in a bain marie in a preheated oven at 200°C (400°F, gas 6) for 30 minutes. Unmould and serve.