Instructions: Bring the stock to a boil; add the asparagus. Cook about 5 minutes.

Meanwhile, saute the onion in butter for 5 minutes in a large pan, stirring so the onion does not brown. Stir in flour; cook another minute until all flour is incorporated. Add the asparagus-stock mixture gradually to the pan, stirring constantly, for 3 to 5 minutes, or until slightly thickened and smooth. Add cream and heat, but do not boil.

Garnish each bowl with 1 teaspoon chives.

The recipe yields 6 servings.

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