Spargelsuppe mit Weisswein   (Asparagus Soup with White Wine)

Wash the asparagus. If using white asparagus, peel the asparagus. Cut the asparagus into 1 inch pieces. Add water to a large pot along with 1 teaspoon salt. Cook the asparagus in the salt water until soft. Remove the asparagus but keep the water.

Create a roux by mixing flour with the melted butter. Slowly mix in the water that the asparagus were cooked in. Mix until well blended.

Add the asparagus back to the flour, butter, water mixture. Add cream. Add white wine to taste. Add salt, pepper, and nutmeg to taste.

To create the egg strips, scramble the eggs, then add the milk, salt and nutmeg. Mix well. Tip: For added flavor, you can also add 1 teaspoon chopped fresh herbs or grated cheese to the egg mixture at this point.

Fry the egg mixture in a buttered pan until the eggs are cooked through. Cut the cooked eggs into strips. Garnish soup with the egg strips.