Asparagus ‘Alla Wilhelmina’
Wash and clean a bunch of asparagus and cook in boiling water slightly salted. When cooked and dried, arrange them in a dish, one-half on one side, one-half on the other, so that the heads meet in the middle. Melt four ounces of fresh butter in a frying-pan, add a little flour and some good broth, mix well together and boil, then add one or two bay leaves, some chopped parsley and onion, salt and pepper to taste, and three well-beaten-up yolks of eggs. Boil for five minutes, add a little lemon juice, pour the sauce over the asparagus, and serve up very hot.