1) Clean the asparagus. Remove the harder end of the stems, wash them and cut them into cubes; keep some tips aside for the final decoration.

2) Untie the butter in a pan, combine the shallots peeled and cut into a veil and made to dry, then add the Pine nuts chopped. Meanwhile, bring plenty of water to a boil in a large pot, add salt and dip the asparagus; collect them after a few moments with a colander (keep the cooking water aside) and transfer them to the pan with the pine nuts and the shallot.

3) Cook asparagus for 5 minutes, then join the cream, let it thicken, perfume with a grated of nutmeg and some leaves of tarragon chopped. Rule of salt and of pepper.

4) Cook the troccoli in the water where you have scalded the asparagus, drain and pour it into the pan with the sauce. Stir gently, complete with the asparagus tips kept aside.

5) Serve immediately troccoli with white ragout of asparagus and pine nuts.