30 min
Cut off the wooden part of asparagus and cook the tops and soft parts in the water, to which you have added salt and some sugar, for seven minutes. For a short time roast one third of cooked and drained asparagus on butter and pour some water to it. Mix the food starch with two or three tablespoons of milk and add it to the soup. Add the rest of the asparagus and milk. Add salt and pepper. Cook everything for five more minutes on light fire in a half-covered pot. At the end, add the cooking cream.