Pour the chicken stock through a sieve and set the chicken aside. Extend the collected broth with approx. 500 ml of water.

Heat the butter in a saucepan, sweat the flour in it lightly, then deglaze with the milk and some of the broth and simmer for 10 minutes. Season to taste with salt, pepper, Worcestershire sauce, egg yolk and lemon juice.

Carefully add the asparagus heads, champions and the meat to the sauce and let it steep for a moment. Serve with rice, spaetzle or butter noodles, sprinkle with parsley and serve. Leftover chicken broth can be served as a pre-soup.