1. Mix foie gras and add boiling cream (100g) and milk, mix it, add egg, salt and peppers. Pour into glass and cook in steam oven 15 minutes at 90°C.

2. Cut the onions and asparagus, melt butter in a pan, add onion and asparagus, chicken stock and the liquid cream. Cook it and mix it.

3. Put this mix with the foie gras royale and serve.