Asparagus chowder

1 serving


For asparagus shoots, cut the heads, peel the shoots, cut into pieces, cook in salted water for 15 minutes. Cook the heads separately. Spit the flour in butter, put in a separate saucepan, pour in the milk, boil and pour into an asparagus saucepan. Cook everything for 10 minutes. Wipe the resulting mass through a sieve, salt, add asparagus heads to it and serve.