Asparagus in Fragrant Sauce
From On Food and Cooking, by Harold McGee
ochef.com/r244

Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don't let them cook too much. When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle; and serve the asparagus garnished as you like.

— La Varenne, Le Cuisinier françois, 1651