697—Crème d’Asperges, otherwise Argenteuil

Parboil for five or six minutes one and one-half lbs. of Argenteuil asparagus, broken off at the spot where the hard part of the stalk begins. Drain them, and set them to complete their cooking gently in one and one-quarter pints of previously prepared Béchamel.

Rub through tammy; add the necessary quantity of white consommé, and heat without allowing to boil.

Finish with cream when dishing up.

Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches.