How to make it

  • cut 'woody' ends off white asparagus, peel, cut into bite sized pieces.
  • cut off bottom art of green asparagus, peeling only last third as they do not need to be peeled like the white one
  • cut into bite-sized pieces
  • take large skilled, melt butter with medium heat, adding white asparagus,
  • stirring all the time
  • add green asparagus
  • stir for about five minutes
  • clean spring onions,
  • cut into bite-sized pieces, add to pan
  • stir for another five minutes - or so...
  • season with pepper and salt
  • dust with flour
  • pour on vegetable broth
  • stirring continuously
  • then add cream
  • stir and let simmer for about 10 minutes
  • add the lemon juice
  • now, if you want to add the egg yolk, put yolk into small bowl, add - a tablesppon at a time, altogether about three - some of the sauce, stirring all the time.
  • now, pour SLOWLY egg yolk-sauce-mixture back into skillet. this way the yolk does not curdle.
  • you do not NEED the egg - but it makes it look nicer and you can use less flour, the yolk thickens the sauce.
  • before serving, sprinkle with chopped parsley

Reviews & Comments 2

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    " It was excellent "
    hollymayb ate it and said...
    I have some asparagus in the crisper just screaming for this! Thanks!
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  • waterlily 10 years ago
    This sounds fabulous! Thanks for sharing!
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