Summary

Ingredients

• 200 ml asparagus stock (cooking liquid)
• 1 egg yolk
• 100 g butter
• salt
• nutmeg

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Instructions

1. Heat the asparagus stock with the butter, salt and nutmeg. Thicken if necessary. Fold in the egg yolks. Serve hot.
2. Tip: Serve with potatoes, asparagus and fried eggs (then you can use the leftover egg white at the same time).