Egg Ragout

For the egg ragout, heat the fat and sauté the onion cubes in it, sprinkle with flour, add soup and milk.

Stir vigorously with a whisk. Bring to the boil and season to taste. Stir in drained asparagus pieces, tomato quarters and 6 chopped eggs.

Slice the rest of the eggs and add. Finally, sprinkle the egg ragout with parsley.

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