Serves 4 - 8

50 heads asparagus

250 ml milk

1 small lettuce

1 small onion (75 g approx)

1 bay leaf

1 sprig of thyme salt

2 tbsp lemon juice

2/3 cup (150 ml) 1/4 pt water

1 bay leaf

1 sprig of thyme

salt and pepper

chopped parsley

cucumber strips

1. Prepare the asparagus heads and tie them into bundles.

2. Put the milk into a deep saucepan or asparagus pan.

3. Shred the lettuce finely and skin and chop the onion.

4. Add to the pan with the bay leaf, thyme, and a little salt.

5. Bring the milk to the boil and put in the asparagus.

6. Simmer gently for about 15 minutes or until the asparagus is tender.

7. Remove from the pan and trim off all the inedible parts of the stalks. Untie, and keep the asparagus warm.

8. Strain the milk.

9. Melt the butter in a small clean saucepan, stir in the flour, and cook gently for 1 minute.

10. Draw off the heat and gradually stir in the strained milk.

11. Return to the heat and stir all the time until the sauce thickens.

12. Cool slightly, beat the egg until liquid, and stir it into the sauce.

13. Season to taste, and add the lemon juice.

14. Arrange the slices of fried or toasted bread on a warmed serving dish, and pile the asparagus on them.

15. Coat with the sauce and garnish with chopped parsley and cucumber strips.