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Asparagus with Cream

Cut into small pieces a bunch of asparagus and put in a saucepan of boiling water and blanch for about three minutes. Then remove, drain and put into another saucepan with a small quantity of warm water, some butter, sugar, and one onion. Set the pan on the side of the fire and simmer gently for half an hour, take out the onion, add a thickening of yolk of egg and cream, stir it well and turn the whole out onto a dish. and serve.