Asparagus with butterdew and egg yolk

Ingredients for Asparagus with butterdew and egg yolk

Instructions for Asparagus with butterdew and egg yolk

To prepare the Asparagus with butterdew and egg yolk recipe, please follow these instructions:

Asparagus peeled and boiled in leachate water for 3 minutes. They are picked up and cooled.

The butter dough is rolled out and cut into squares. The asparagus is laid on half of the dough and the dough is wrapped around the stalks of the asparagus. Wet kitchen roll is laid over the heads that protrude. The dough is brushed with coiled egg and the "packets" are baked in a preheated oven at 225 degrees C. alm. The oven for the butter dough is light brown.

Sauce: The eggs are boiled for 4 minutes. And pills while they are hot. They are well cooked together in a saucepan and placed over the heat together with the cream. Be whipped until the sauce seems frothy. The sauce is seasoned with salt, pepper and finely chopped onions.

Serving:
The asparagus packs are placed on a hot plate and the sauce is distributed all around.