|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Bay leaf||1 Small|
|Freshly ground black pepper||To Taste|
|Chicken stock/Veal stock||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
1. Cook the asparagus until tender. Drain.
2. In a saucepan heat three tablespoons of the butter, add the onion, bay leaf, salt and pepper and saute until the onion is tender but not brown, stirring often.
3. Stir in the flour, gradually add the stock and cook, stirring, until thickened. Add the nutmeg. Simmer five minutes and strain.
4. Beat the egg yolks until very light and add the lemon juice. Combine with a little of the hot sauce and add the egg mixture to the remaining sauce gradually, while stirring. Cook the mixture over boiling water in a double boiler, or over very low heat, stirring constantly, until thickened. Add the remaining butter.