Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. Peel the asparagus and cut off the woody ends; simmer the peel and ends in the stock for 15 minutes, then strain.
2. Cut the spears into 3 cm pieces and set the tips aside.
3. Cook the asparagus pieces in the strained stock with salt and a pinch of sugar for about 12 minutes; add the tips for the last 4 minutes, then lift them out.
4. In another pot lightly toast the flour in the butter and gradually whisk in the hot asparagus stock until smooth.
5. Mix the cream with the egg yolk, stir it into the soup (do not boil again) and season with lemon juice and nutmeg.
6. Return the asparagus tips and serve immediately.
Tip: The stock made from the peel is the secret - it gives every spoonful a real asparagus flavour.
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