Remove the cap from the duck eggs and empty them into a bowl. Keep the shells, wash them and place them on a blister. Blanch asparagus in boiling salted water and stop cooking in ice water. Drain. Top the asparagus tips and slice the tails in brunoise. Book them on a clean cloth.
For the cream machine
Mix the eggs and cream, then season with salt, pepper and nutmeg. Garnish the bottom of the duck egg shells with the broken pieces of Boutargue. Drop a spoonful of asparagus brunoise. Pour into each shell up to a third of the height of the creamer and bake in the oven at 100 ° C (3/4 theater) until coagulation of the appliance.
For butter of Boutargue
Mix the ointment butter and shredded finch. Place in the fridge.
For the mouillettes
Flatten the string and slice thin slices of toasted bread. Put some pieces of butargue butter on top (reserve a walnut for cooking eggs), garnish with asparagus tips, then add some strips of Boutargue.
Beat the reserved cane eggs and pour into a sauté pan with some frothy butter. Cook and beat with a whisk to a creamy texture. Stop cooking with a knob of butter. Place eggshells in egg cups, fill them with scrambled eggs and finish by sprinkling grated finch on top. Finally, add 3 asparagus tips and some Boutargue chips. Place the egg cups on plates with the knives on the side. Sip immediately.