Prepare a bunch of asparagus in the usual way for cooking, cut off the
points about an inch in length and put aside. Cover the stalks and half
an onion cut in slices, with boiling water, cook until tender and press
through a puree sieve with the water they were boiled in. Melt a good
tablespoonful of butter in a saucepan, and stir into it half a
tablespoonful of flour, add the puree of asparagus and let it come to a
boil, season with salt and pepper to taste. Have the asparagus points
cooked tender in a little water. Have ready a pint of boiling milk,
remove both from the fire and stir the milk into the soup, put the
asparagus points into the tureen. Beat two egg yolks with four
tablespoonfuls of cream, stir quickly into the soup and pour into the
tureen.