Directions:
- Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth.
- In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.78 Kcal (447 kJ) | ||
| Calories from fat | 47.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 8% | |
|---|---|---|---|
| Cholesterol | 67.19mg | 22% | |
| Sodium | 267.61mg | 11% | |
| Potassium | 255.61mg | 5% | |
| Total Carbs | 8.5g | 3% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 164.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 66.96 Kcal (280 kJ) | ||
| Calories from fat | 30.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 8% | |
|---|---|---|---|
| Cholesterol | 42.13mg | 22% | |
| Sodium | 167.81mg | 11% | |
| Potassium | 160.28mg | 5% | |
| Total Carbs | 5.33g | 3% | |
| Sugars | 4.3g | 27% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 3.83g | 12% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 102.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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