Asparagus veloute
Instructions
Peel and wash the asparagus, cut into pieces, discarding the hardest part.
In a saucepan melt butter over low heat; before browned add the flour, stirring so it doesn't form lumps.
When the mixture is golden add the broth a little at a time, working continuously with a whisk.
Bring the broth to a boil then and merged into the asparagus casserole.
Add salt and simmer on low heat for 45 minutes, then turn off the heat and let cool slightly.
Passed to the Mashers with small holes, put in baking pan and put it on the fire.
In a separate bowl mix the egg yolk with cream.
When the passed aspargus is almost to boil pour in the egg and cream mixture, mix well and turn off the heat.
Serve immediately.
Accompanied the velvety with tiny croutons fried in plenty of butter and golden.
