1 tbsp. butter
1 tbsp. flour
4 c. water
2 egg yolks
1/2 c. milk
Salt to taste
Boiled asparagus

Melt butter in a saucepan. Add flour. Stir and cook a few minutes, then add four cups of water (that the asparagus was boiled in); boil 5 minutes. Mix the yolks of 2 eggs with milk and add it to the soup. If needed, add salt to taste. Serve with croutons. This recipe is about 100 years old.