Asparagus, 1 bunch, Milk, 1 pint, Flour, 1 tablespoon, Butter, 1 tablespoon, Cream, 1/4 cup, Salt and pepper.

Cook the stalks of 1 bunch of asparagus in water or in stock, with sufficient water to cover. Cook until tender. Mash the stalks through a sieve, and return to the liquid in which they were boiled. Allow for each bunch of asparagus, a pint of milk, heat to the boiling point; then thicken with a tablespoon of flour, rubbed smooth with a tablespoon of butter.

Cook 10 minutes, then add to it, the water in which the stalks were cooked. Season with salt and pepper, then add a quarter of a cup of cream, and also the tips of the asparagus, which have been cooked by themselves for 12 minutes in salted water. Serve with croutons.