CookEat Recipe
Creamed Asparagus with Egg-Yolk Sauce
Tender asparagus spears beneath a thick cream sauce enriched with an egg yolk and white pepper.
Method
Steps
Step 1
Trim tough asparagus ends, scrape thick stalks and boil in salted water until tender; drain while keeping spears intact.
Step 2
For the proposed cream sauce, melt butter, cook flour for 1 minute without browning, then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick; stir in cream, salt and white pepper and heat gently. Use the amount named by the dish.
Step 3
Temper the extra yolk with a little hot sauce, whisk back into the pan and heat gently until 74 °C and thick; do not boil hard. Add white pepper.
Step 4
Pour the hot thick sauce over arranged asparagus. Serve with veal chops separately if desired.
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