Asparagus with cream sauce

Ingredients for 4 servings:

• 750 g asparagus
• Water
• 20 g butter
• ½ tsp salt
• 1 tsp sugar
• 150 ml broth (asparagus broth)
• 30 g butter
• 1 tsp cornstarch
• 2 egg yolks
• 125 ml cream
• 1 tbsp lemon juice
• 1 pinch of nutmeg
• Salt
• some parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the asparagus spears, starting at the heads (a little more generously in the lower third), removing the woody ends. Boil gently in a mixture of water, butter, salt, and sugar for 15-20 minutes, then drain. Reserving the asparagus stock, keep the asparagus warm. For the sauce, bring the asparagus stock, butter, and cornstarch dissolved in a little water to a boil, stirring constantly. Remove the pan from the heat and stir in the cream whisked with the egg yolk. Season to taste with lemon juice, salt, and nutmeg; do not let it boil any further! Pour the cream sauce over the asparagus, sprinkle with a little parsley, or serve the sauce separately. Serve as a side dish with ham, steaks, or fish. As a main course with potatoes, increase the quantity. As a starter, half the recipe is sufficient.