Asparagus with Elderberry Cream

Peel the asparagus and cut off the ends. Mix the wine with 1 teaspoon sugar and cleaned elderflower, put in a saucepan and boil down halfway. Let stand for 10 minutes and pour through a sieve.

Cook the asparagus in boiling salted water with the remaining sugar until al dente.

Beat the elderberry wine in a hot water bath with egg yolk, salt, pepper, nutmeg and a few drops of lemon juice until frothy. Do not let it boil anymore! Take the saucepan out of the water bath and stir in the ice-cold butter in pieces. Serve the asparagus with the elderberry cream.