Cut the points from a bundle of asparagus; lay them aside; cut up the rest of the rods quite small; if very hard you may bruise them; put them into a quart and half-pint of stock, and boil slowly till tender enough to go through a col-endar; when all has been strained, put the points into the soup and let them boil till just tender - about ten minutes. Meanwhile put two ounces of butter and two ounces of flour into a saucepan on the fire; stir till they bubble; pour a quart of hot milk to this, a pint at a time, stirring all the time; then add the soup to it, the salt, and lastly one gill of cream. Serve.