Put a pan of salted water onto boil. Meanwhile take a pair of sissors and carefully cut off the top of the Rhea egg. Wash the main body of the egg shell out and dry, this is now ready to use as the ‘bowl’ for your scrambled Rhea egg. Find something suitable in your cupboards to cradle the shell (I used an ice cream glass).
Empty the yolk and white into a thick-bottomed saucepan with the cream and 60g of the butter, season and cook on a low heat for about 5-7 minutes, stirring constantly until the egg is nice and creamy.
At the 5 minute mark, drop the asparagus into the boiling salted pan. This will take about 5 minutes to cook.
Once the egg is cooked, carefully use a slotted spoon to fill your Rhea egg shell. Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander, then arrange in bundles next to the Rhea egg and serve.