- 1 1/2 lbs twin asparagus spears
- 1 bunch green onions, trimmed & chopped or 1 regular onion
- 2 Tbsp. flour
- 2 egg yolks
- 3 Tbsp. butter
- 3 3/4 C chicken stock
- 2/3 C half and half
- Salt & pepper to taste
- Additional half & half to garnish
Cut off asparagus tops & simmer tops in salted water until tender. Drain. Cut off woody ends, chop up stalks. Saute stalks and onion in butter for 5 min. Stir in flour. Add stock. Simmer 20-25 min. or until asparagus is tender. Blend. Press puree through sieve. Put puree back in pan. Beat egg yolks and whisk a little puree into the eggs to temper. Combine with rest of puree. Stir in half and half. Season with salt and pepper. Add tips and heat 2 min.