Ingredients for 4 people :
- 1 kg ( 2 lb) white asparagus
- 50 ounces of water
- 20 g (2 Tbsp) butter
- 4 Tbsp. flour
- 15 cl ( 1/3 cup) of cream (optional)
- salt and freshly ground pepper
Carefully peel the asparagus with a peeler, cook them in boiling salted water for about 20 minutes depending on size. Once cooked, drain and collect a quarter of the tail of each asparagus.
Then heat the butter in a saucepan, add flour and stir quickly and then gradually add the asparagus cooking water necessary to obtain a clear but smooth liquid.
Blend the asparagus tips at high speed with the cream, salt, pepper, until a velvety smooth and then add your liquid. Adjust seasoning and serve immediately in a beautiful tureen.