Asparagus 55, 20 flour, butter 20, 75 milk, eggs (yolks) 1/8 pcs.
Heads of purified fresh or canned asparagus (15-20 g per serving) boil separately, the remaining white sauce asparagus cook for 20-25 minutes.
At the end of the cooking mass rub through a sieve, add the broth, bring to a boil once again fill with a mixture of egg yolks, milk and butter.
In the bowl of soup to put head serge.
This soup can also be prepared with milk.