Asparagus – Eggs – Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus
- water
- 10 g butter
- 6 egg (s)
For the sauce:
- 30 g mararine
- 20 g flour
- 375 ml milk, low-fat (better use half the asparagus broth)
- salt
- 1 egg yolk
- 3 tablespoon heavy cream
- 1 bunch parsley
- 1 pinch (s) sugar
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the asparagus into 3 cm pieces. Bring the salted water to the boil with the butter + cook the asparagus over low heat for 15 minutes.
- Boil the eggs for 10 minutes.
- Heat the margarine, add the flour while stirring, sweat + then stir again + slowly fill up with the milk / asparagus broth. Cook for 5 minutes + then season with salt, sugar + nutmeg. Whisk egg yolks, cream + some sauce + into the hot sauce.
- Eighth eggs + asparagus in the sauce for 5 minutes. It is no longer allowed to boil! Season to taste + sprinkle with parsley.
- This goes well with a green salad + new potatoes.
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