Cook the asparagus tips in salted water with olive oil for approximately 3 minutes, then cool them in iced water.

Cut the asparagus stems diagonally and sauté them in olive oil with a pinch of salt. Add the beaten eggs, seasoned with salt and pepper, and stir in the cream to achieve a creamy texture.

Place the mixture on a plate and finish with the Golden Bacalao Loin flakes and the asparagus tips on top.