CREAM OF ASPARAGUS

In a small stockpot or 2-quart saucepan, sauté asparagus with sea­sonings in butter until vegetables are tender (reserving tips for later use). In batches puree cooked vegetable in food processor; or blender; until smooth and evenly blended. Add broth and mix well. In a small saucepan, make a roux by melting 2 tablespoons of butter over low heat and whisking in the flour until the two form a paste. Add cream in a slow stream, whisking as it is poured, until the roux is smooth and creamy. Add to puree. In a separate saucepan, sauté asparagus tips and mushroom slices in 1-tablespoon butter until both vegetables are well heated. Add this to the soup; add milk instead of cream for a lighter and thinner soup.

Serves 6-8.

DID YOU KNOW: From a basic roux comes a basic white sauce, which can be seasoned any way you like, sweet or savory.

Melt 1-tablespoon butter, and whisk in equal amount of flour. Slowly stir in 1 cup of milk or cream for every tablespoon of butter you use. Beat with a whisk until the roux is smooth and creamy in texture. Thin by adding more milk. Can be seasoned with garlic, cheese, herbs, liquors, or spices. Use your imagination