A more wonderful asparagus recipe:
Peel asparagus spears (peel green asparagus spears only in the lower third), cut ends into small pieces. Bring asparagus spears with salt, 1 pinch sugar, butter and 1/41 water to 3 to boil, make about 15 min on 1 or automatic cooking plate 4-5 in closed saucepan.
Heat curry and butter briefly in a saucepan, then set aside. Whisk white wine, juice of one lemon, egg yolks, salt and pepper in a saucepan. Heat slowly on 2 or possibly automatic hotplate 3-5, whisking continuously, until a thick cream is formed. Add curry butter to sauce form, stirring throughout; season with salt, pepper, and juice of one lemon.
Arrange drained asparagus spears on a heated platter, pour the sauce as a “ribbon” diagonally across the center of the spears. Serve with new potatoes, small pork or possibly veal steaks or possibly ham.
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