Spargelcremesuppe

1LB asparagus
2C milk 
1 egg yolk
3 slices of lemon 
1/2tsp sugar 
1/3C flour 
5Tbsp butter 
4Tbsp whipping cream 
salt, pepper 

Wash and peel asparagus, discard the bottom hard part of the stem.
Cut them in 1" pieces and cover with water,
add salt, 3 lemon slices and 1/2 tsp sugar.
Cook for 10-15 minutes until tender. 
Drain, reserving two cups of the water it cooked in.
Melt butter, add flour, stir in milk, cook over medium heat, 
stirring until thickened. Add the two cups reserved water
and the asparagus pieces, bring to a boil and then remove from heat.
Beat egg yolk with whipping cream and stir into soup. 
Season with salt & pepper 





Recipe send in by: Cathy Fiander