- 1L of milk
- 1L of chicken or beef stock
- 800g of asparagus
- 100g of butter
- 100g of heavy cream
- 100g of flour
- 2 eggs
- Grated Grana Padano DOP
- Bread croutons
Heat the stock and the milk separately.
In a saucepan, melt 50 g of butter with flour for 3 minutes, stirring the mixture so that it does not form lumps, do not allow to brown. Add the hot stock and milk.
Bring to a boil and add the washed asparagus. Cook for at least an hour mixing constantly. Add salt to taste.
Toast the croutons in the oven. Once cooked, filter everything over another sauce pan and return to the heat for 3 minutes.
Put the egg yolks in the serving bowl, the remaining butter into small pieces, the cream and two tablespoons of Parmigiano: whisk the ingredients while pouring over them, a little at a time, all the steaming cream.
Accompany with the croutons still warm.
This delicate first course goes well with a glass of Malvasia dei Colli wine.