Steps
- 1
Wash and peel asparagus, discard the bottom hard part of the stem. Cut them into 1" pieces and cover with water, add salt, lemon slices, and sugar. Cook for 10-15 minutes until tender.
- 2
Drain, reserving two cups of the water it cooked in.
- 3
Melt butter or margarine, add flour, stir in milk, cook over medium heat, stirring until thickened.
- 4
Add the two cups of reserved water and the asparagus pieces, bring to boil and then remove from heat.
- 5
Beat the egg yolk with whipping cream and stir into soup.
- 6
Season with salt and pepper.
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