Asparagus with eggs

2 servings


Strain 400g canned asparagus soup. Measure the juice with a glass, add so much cream (or milk) to make a total of 2 glasses. Boil one glass, pour a second glass into it with a thin trickle (stirring constantly), loosened with 3 teaspoons of flour. When it boils and thickens, add 50 g of oil, combine with asparagus, stir. Allow to cool slightly, pour in 3 beaten eggs, salt slightly, mix. Pour over a deep dish, greased and sprinkled with flour, let gradually brown slightly in the oven. Canned asparagus can be replaced with 400g fresh cut boiled asparagus by eating its decoction as canned juice. Serve the oil.