Summary

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

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Instructions

1. 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.
2. Boil the eggs for 10 minutes.
3. 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.
4. Eighth eggs + asparagus in the sauce for 5 minutes. It is no longer allowed to boil! Season to taste + sprinkle with parsley.
5. This goes well with a green salad + new potatoes.