Wash and peel the asparagus and cut into pieces approx. 5 cm in size. Put on a saucepan with water and after boiling add a pinch of salt and sugar. Place the asparagus in the boiling water and cook for 10-15 minutes until it`s nice and tender. Drain and collect the brew, keep the asparagus warm.
Now you prepare the roux in a saucepan by slowly melting the butter first and then stirring in the flour until it becomes a lumpy, relatively firm mass. So much asparagus stock is added to the roux, stirring constantly, until a pleasantly creamy sauce is created. Let this cook for a few minutes so that the flour taste disappears. Then remove from the hotplate and stir in the egg yolks. Season with salt, pepper and lemon juice. Put in the asparagus and let it steep for a moment.
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