250 grams of fresh asparagus
300 ml of water
100 ml of liquid cream
1 teaspoon butter
chopped onion 2 tablespoons
cake flour 1 tablespoon
chopped celery 1/2 tablespoon
pepper powder 1/2 teaspoon
nutmeg powder 1/4 teaspoon
salt to taste
How to Make:
Chop the asparagus and set aside.
Combine asparagus, water and salt, and cook until asparagus is tender. Lift.
Separate the water from the asparagus, mashed.
Reinsert the asparagus in boiling, stir and then strain.
Heat butter, saute onion until fragrant.
Stir in the flour gradually, stirring until blended. Pour the asparagus, stirring constantly until blended. Bring to a boil.
Reduce the heat, pour the cream, stirring constantly for about 5 minutes.
Season with salt, pepper and nutmeg and stir well. Lift. Serve with a sprinkling of chopped celery.