(Recipe #10, page 51)
Cut the asparagus into three pieces, reserve the tips, and boil the remaining pieces until half cooked, to eliminate any bitter taste. Then bring meat stock to a boil with a generous piece of butter, a little mace, and some salt, drop in all the asparagus, and cook slowly until tender. Shortly before serving, add some ground zwieback and bring to a boil again with egg yolks. Then arrange the asparagus spears nicely, garnish them with bread dumplings, and pour the thickened stock evenly over them.
Side dishes as above, except for the scrambled eggs.
Cooking time: 1–1½ hours.
Translated by David Green.