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 water with the separate half teaspoon salt until tender; drain while keeping spears intact.
Step 2
For the proposed cream sauce, melt butter, cook flour for 1 minute without browning.
Step 3
Then whisk in milk gradually. Simmer 4–5 minutes until smooth and thick.
Step 4
Stir in cream, the sauce's half teaspoon salt and its fixed quarter teaspoon white pepper and heat gently. Reserve the extra white pepper for adjusting the seasoning at the finish.
Step 5
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 6
Pour the hot thick sauce over arranged asparagus. Serve with veal chops separately if desired.
Cooked it? Rate it.
Cooked 0 times