1 Peel the asparagus and simmer in the broth for 20 minutes. Remove from the broth and cut into 2-3 cm (approximately 3/4-1 inch) pieces.
2 Soak the bread in some water. Peel the onions. Cut one into quarters and finely dice the other. Sauté the diced onion until translucent in half of the butter. Finely grate the lemon and mix half with the ground veal, the egg, diced onion, squeezed bread, salt, pepper, and marjoram. Wet your hands and form into small meatballs. Cook in the hot asparagus broth with the onion quarters, bay leaf, and allspice. Cook for 15 minutes, then remove from the broth and drain. Pass the broth through a fine strainer and set aside for the sauce.
3 Heat the remaining butter in a pan. Add the flour and sauté briefly, then add 400 ml (approximately 13 ounces of the broth and the cream. Simmer gently for 10 minutes, stirring constantly. If the sauce becomes too thick, add a little more of the broth. Mix in the capers and the mustard. Remove from the heat and season to taste with lemon juice, salt, and pepper. Mix in the egg yolks, then add the meatballs, parsley, and asparagus. Heat until the meatballs are warmed through.
4 Garnish with the bay leaf, lemon, and chervil and serve.