- 1 egg yolk
- 1 cup heavy cream
- 5 cups cornstarch
- 2 pounds white asparagus
- 1 quart chicken stock or low-sodium chicken broth
1. Wash the asparagus. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces. 2. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer ...