An asparagus recipe for gourmets:
Place chicken in a saucepan and cover just with water. Remove the skin from the onion. Clean celery, leek and carrots and cut into coarse pieces. Add to the chicken form with salt, cloves, bay spice and pepper. Close the pot and simmer for 90 minutes.
Drain and collect the chicken soup. Keep the carrot and leek pieces. Remove the skin from the chicken and separate the meat from the boils. Cut into pieces that are not too small and set aside with the lid closed.
Heat the light butter, add the flour and sweat until light. Extinguish with chicken broth and wine, bring to a boil and simmer on low heat for about 10 minutes. Next season with juice of one lemon, salt, pepper and a pinch of sugar.
Add drained asparagus sections, mushrooms and chicken, simmer again for a few min on low heat. Mix egg yolks with whipped cream, stir into sauce, do not make more. Add carrot and leek pieces and sprinkle with parsley.