For the turkey fricassee with asparagus, peel and quarter the onions. Wash the meat and cook with the onions and bay leaves in 3/4 l boiling salted water for about 50-60 minutes.
Wash the asparagus, peel the ends and cut into pieces. Clean, wash and slice mushrooms. Drain carrots. Dice meat.
Strain broth and measure out 1/2 l. Sauté asparagus and mushrooms in 1 tablespoon fat. Cook in some broth for about 10 minutes.
Heat remaining fat and sweat flour in it. Deglaze with broth, milk and whipped cream. Bring to the boil again.
Simmer meat, carrots, asparagus and mushrooms in the sauce briefly. Season to taste with salt, pepper and sugar. Whisk egg yolk and 4 tablespoons hot sauce and stir into the ragout. Serve the turkey fricassee with asparagus.
Rice is recommended with turkey fricassee with asparagus.