For the scrambled eggs with prawns and asparagus
Slice the asparagus into pieces, gently fry in oil and add the prawns, which have previously been cut in half.
Fry them lightly, season with salt and pepper, and flambé with the brandy.
Beat the eggs, add the single cream and the milk, and fold this mixture into the ingredients in the frying pan.
Stir well with a wooden spoon until it thickens.
Assembly of the dish
Place the scrambled eggs inside a deep chef's ring positioned on the plate, remove the ring, and, to one side, arrange the Quely Tres and the asparagus spears cut lengthwise.
Decorate with the chives.