Summary

Ingredients

• 800 g asparaus, heads or broken asparaus
• 1 tablespoon butter, or margarine
• 2 tablespoon, leveled flour
• 0.5 liter ½ stock (asparagus stock)
• 1 dash cream
• 1 squirt lemon juice
• salt and pepper
• sugar

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Instructions

1. Wash and peel the asparagus. Boil the bowls in water, seasoned with 1/2 teaspoon salt, 1/2 teaspoon sugar and a little butter. Then strain and measure out 1/2 liter of brew.
2. Melt butter or margarine and dust with flour, let it sweat a little and then slowly pour in the asparagus stock and simmer a little. In the meantime, cook the asparagus in the remaining stock until al dente and then add it to the asparagus sauce. Season with a dash of cream, a little lemon juice, salt, pepper and a pinch of sugar.