Eggs Yalumba

Directions

1. 1
   For sauce: Melt 1 tablespoon butter in saucepan and add flour.
2. 2
   Stir to form roux and cook gently for 1 minute.
3. 3
   Add asparagus juice and when well combined, add milk.
4. 4
   Season with salt, pepper and nutmeg and add paprika.
5. 5
   Bring to boil, then reduce to simmer for 5 minutes.
6. 6
   Add white wine and simmer another 6 minutes.
7. 7
   Preheat broiler.
8. 8
   Heat clarified butter in frying pan and add shrimp, tossing from time to time.
9. 9
   When shrimps are colored, add whisky and flame.
10. 10
    Add lemon juice and wine, reduce heat and simmer 3 minutes.
11. 11
    Set shrimp aside and add contents of pan to sauce.
12. 12
    Lay asparagus onto heatproof serving dish and warm in oven.
13. 13
    Smash egg yolks on a board.
14. 14
    Finely chop 2 ounces cooked shrimp and add shrimp to yolks.
15. 15
    Combine well, then add remaining butter and season with salt and paprika.
16. 16
    Fill egg white halves with shrimp/yolk mixture and invert onto asparagus.
17. 17
    Nap eggs with 1/2 of sauce.
18. 18
    Add shrimp to remaining sauce and spoon around asparagus.
19. 19
    Dust surface with cheese and broil 3 minutes, until brrown.
20. 20
    Garnish with parsley.