Foam the butter, add the white wine, season with salt and pepper, remove from the heat and add the egg yolks. Quickly fold in whipped cream. Cook asparagus in salted water with butter and sugar over medium heat until tender. Drain, arrange and pour sauce over. Finally, sprinkle with chopped herbs.
Asparagus Vintner Style
Rating: 3.81 / 5.00 (63 Votes)
Total time: 30 min
Servings: 4.0 (servings)