1 bundle of Asparagus
1ltr chicken / vegetable stock
1 ounce butter
1 ounce plain flour
A little double cream
Break the asparagus into short lengths, discarding hard ends of stems. Cook in the stock until tender.
Reserve the tips for garnish.
Make a roux of flour and butter.
Add the blended asparagus, stock and the milk.
Season to taste.
Serve with a swirl of cream and the asparagus tips.