Velvety Asparagus

Preparation:

Preparation: Thoroughly clean and wash the asparagus, cut them into small pieces, decisively discarding the toughest part. In a saucepan, melt the butter over low heat; before it browns, add the flour in stages, continuing to mix so that no lumps are formed. When the mixture is golden, add the hot broth a little at a time, working continuously with a whisk. Then bring the broth to a boil and add the asparagus to the saucepan. Season with salt and cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly. Pass through a vegetable mill with the small holes, put it back in the cooking pan and put it on the heat. In a separate bowl mix the egg yolk with the cream. When the asparagus purée is about to boil, pour in the egg and cream mixture, mix well and turn off the heat. Serve immediately. Accompany the soup with tiny toasted bread browned in plenty of butter.