Fresh asparagus makes this impossible to resist, but frozen works almost as well.
2 pounds fresh asparagus, cut into 1/2-inch pieces
1/2 cup cold water
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup cream
Salt and pepper to taste
Combine asparagus and water in saucepan, bring to a boil, reduce heat, cover, and simmer 5 minutes or until asparagus is just tender. Melt butter in soup kettle. Add flour and stir over low heat until blended. Slowly add milk and cream and blend with whisk until mixture is smooth. Add asparagus and cooking liquid, stir, and simmer 5 minutes. Season with salt and pepper.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.