| How To Cook: |
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1. Cook the onions in the butter in a covered casserole 5 minutes.
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2. Meanwhile prepare the asparagus. Wash it thoroughly. Snap off the tough ends and discard. Cut into ½ inch pieces.
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3. Add the tougher, bigger pieces to the onion mixture and cook, covered, in the microwave oven for 4 minutes.
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4. Add the center parts of the stalks and cook, covered, 3 minutes. Add the tips and cook, covered, until tender (about 5 minutes).
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5. If enough water does not cook out of the onions and asparagus, the ¼ cup water can be added along with the center pieces of asparagus. Take out and reserve several asparagus tips for garnish.
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6. Make a thin paste of the flour and part of the milk. Add to the asparagus and stir. Stir in the remaining milk.
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7. Heat to thicken, stirring as needed, to keep the flour in suspension and to achieve even thickening. Put the mixture through a blender or a food mill to puree.
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8. Add a small amount of the strained soup to the egg yolks, beating constantly, until there are about 2 cups. Then stir it into the remaining soup.
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9. Add the salt and cream and enough water to bring the total soup to 8 cups (2 quarts). Bring to a simmer, stirring several times. Serve with the asparagus tips.
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NOTE:
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Frozen asparagus may be substituted. Use at least 2 cartons and cook only 6 minutes, total time. No water should be added during the initial cooking stage with frozen vegetables.
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