|0,5 l||Beef Meat Broth|
|100 g||Beef boiled fillet of beef|
|2 tbsp||Smooth parsley|
Asparagus soup with Tafelspitz is the quickest to prepare with leftovers if you have cooked Tafelspitz the day before. Peel the asparagus, cut into pieces and cook in broth for 10 minutes. Season with salt. Cut the boiled beef into strips and heat in the asparagus soup. For the egg whisk an egg with milk and season with salt and nutmeg. Brush a small bowl with butter, fill in the egg and place in a saucepan. Add so much water that the bowl is half in the water. Put on a lid and heat the water, but do not let it boil. Egg sting 15 minutes to stalk read. Use a skimmer to lift the bowl out of the water. Cut the egg stitch into cubes. Fill asparagus soup with boiled beef into soup cups, add egg and sprinkle with parsley.