Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth. | 2. In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. | 3. Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus spear	2	packages	thawed	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
parsley			snipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.