John Myers
Asparagus with Eggs in Chive Sauce
The perfect asparagus with eggs in chive sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus
- 8 Eggs
- 30 g Butter or margarine
- 2 tablespoon Flour
- 200 ml Whipped cream
- 200 ml Milk
- 2 Egg yolk
- Pepper White
- Salt
- Grated nutmeg
- 1 bunch Chives
- Sweet paprika
- Peel the asparagus and cook in water with a little salt and sugar.
- Cook the eggs medium. Then chill, peel and keep warm. Wash the chives, pat dry and cut into small rolls.
- Melt the fat in a large pan over low heat and sweat the flour in it. Deglaze with cream and milk. Bring to the boil while stirring and simmer over low heat for 10 minutes.
- Whisk the egg yolks and stir into the sauce. Season well with salt, pepper and nutmeg. Sprinkle the chives in the sauce. Halve the eggs, serve with the chive sauce and the asparagus, sprinkle with a little paprika. This goes well with mashed potatoes.
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