10 min
Prep time
10 min
Cook time
6
Servings
Medium
Difficulty
20 min
Total time
Ingredients
Instructions
-
1
Peel the asparagus, then remove the tough end. Cut them into 2 cm pieces.
-
2
Cook them in salted boiling water until they are well tender.
-
3
Melt the butter in a saucepan, add the flour, and moisten this roux with 5 cups of cooked asparagus liquid, season with salt and pepper, and cook for a few minutes.
-
4
Off the heat, thicken with the egg yolk. Add the asparagus segments and cream.
-
5
Serve immediately.
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!