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1
Cook the potatoes in boiling water for 10 to 15 minutes, or until tender.
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2
Drain and mash until smooth.
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3
Melt the butter in a skillet, add the leeks, and cook, stirring, for 3 to 4 minutes, or until just tender.
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4
Let cool, then add to the mashed potatoes along with the mustards, chives, and capers.
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5
Stir to combine and let cool.
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6
While the mixture is cooling, cook the whole eggs in a saucepan of boiling water for 4 minutes.
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7
Drain and refresh in cold water, then shell.
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8
Divide the cooled potatoes into eight equal portions.
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9
Arrange the flour, beaten egg, and bread crumbs in shallow bowls.
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10
Roll the eggs in the flour.
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11
Flatten a portion of mashed potatoes with your palm and fold it around the egg to form a ball.
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12
Roll this in the flour, then dip it into the beaten egg and roll it in the bread crumbs.
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13
Set on a platter, repeat with the remaining eggs, then let chill in the fridge.
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14
For the beurre blanc, bring the wine and shallots to a boil in a saucepan.
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15
Cook for 3 to 5 minutes, or until reduced by two-thirds.
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16
Reduce the heat, add the cream, and slowly add the butter, whisking continuously, to form a smooth sauce.
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17
If it looks like the sauce is going to split at any point, add a little more cream.
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18
When all the butter is mixed through, remove from the heat, stir in the mustard, and season with salt and pepper to taste.
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19
Set aside in a warm place.
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20
Half-fill a large saucepan or deep-fryer with vegetable oil and heat to 350F, or until a cube of bread added to the oil browns in 30 seconds.
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21
Cook the eggs in batches for 5 minutes until golden brown.
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22
Serve with the blanched asparagus, drizzled with the mustard beurre blanc.
