Fresh Asparagus With Goldenrod Sauce
|Asparagus||1 Bunch (100 gm)|
|Thick white sauce||1 Cup (16 tbs), well seasoned (Medium Variety)|
|Eggs||2 , hard boiled and separated|
Clean and cook the asparagus, using a large flat pan.
Boil until tender, about 12 to 15 minutes.
Chop the egg whites fine and add them to the white sauce.
Press the yolks through a fine sieve.
Place the asparagus on a large hot platter, cover it with the white sauce, and sprinkle with the pulverized yolks.