John Myers
Ingredients for 4 servings:
- 500 g asparagus
- 15 g butter
- some flour
- 1 egg yolk
- some salt and pepper
- Sugar
- lemon juice
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash and peel the asparagus, and cut into approximately 5 cm pieces. Bring a pot of water to a boil, and once it has boiled, add a pinch each of salt and sugar. Add the asparagus to the boiling water and cook for 10-15 minutes, until nice and tender. Drain, reserving the liquid, and keep the asparagus warm. Now prepare the roux in a pot by first slowly melting the butter and then stirring in the flour until it forms a lumpy, relatively firm mass. Add enough of the asparagus liquid to the roux, stirring constantly, until you have a pleasantly creamy sauce. Let this simmer for a few minutes to remove the flour taste. Then remove from the heat and stir in the egg yolk. Season to taste with salt, pepper, and lemon juice. Add the asparagus and let it simmer for a short while.
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