2 lbs fresh asparagus
8 oz fresh white mushrooms or morels
3 Tbsp unsalted butter
1/2 tsp dried leaf marjoram
1/4 tsp dried thyme
1/8 tsp nutmeg
3 Tbsp flour
1 1/2 c chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 large egg yolk, lightly beaten

Snap the woody ends off the asparagus and peel them so they’ll cook as fast as the tops. Cut the asparagus diagonally into 1-inch pieces. Parboil in lightly salted water for 4 minutes. Drain well, then submerse in ice water to chill and set aside.

Slice the mushrooms into 1/8″ slices. Melt the butter in a large skillet and add the mushrooms. Saute for three minutes, stirring often. Add the marjoram, thyme, and nutmeg and cook for one more minute. Sprinkle the flour over the mixture, then mix in. Reduce the heat to low and slowly pour in half of the broth. Stir quickly to combine with the flour and mushroom mixture. Add the remaining broth, salt, and pepper. Cook five minutes, stirring constantly, until thickened. Raise the heat to moderately low and boil the mixture, uncovered, for 10 minutes, stirring frequently.

Drain the asparagus well. Quickly whisk the egg yolk into the mushroom mixture, then fold in the asparagus. Stirr often, for two or three minutes, until heated through.

Makes 4-6 servings.