Peel the asparagus and cut into 2 cm pieces. Bring the broth to a boil and cook the asparagus in it for about 12-15 minutes.
In another saucepan, prepare a light roux (roux) with the flour and butter and gradually stir in a little broth until smooth. Stir in the two egg yolks. Then add the asparagus and the remaining meat broth. Mix well.
Add the cream and season with freshly ground nutmeg, pepper and salt. On request also with a small glass of sherry or white wine.