Put a little oil in a saucepan and when hot add 2 or 3 cloves of chopped garlic. When the garlic begins to brown stir in a little flour and add gradually 2 pints of hot stock and 1 tablespoon of chopped parsley. Season with salt and pepper and let it simmer till reduced by half. Add a handful of cooked peas and a handful of asparagus tips and simmer for 10 minutes longer. This sauce is often poured over hard-boiled eggs and the dish garnished with boiled new potatoes.