Instructions: Cut the tips off the asparagus and drop in boiling water for 30 seconds. Drain and set aside.Cut the remaining stalks into 2cm. lengths. Melt half of the butter and saute the stalks and shallots for 5 minutes. Set aside.

In another pot, melt the remaining butter and stir in the flour. Cook for 2 minutes without browning. Add the saffron, stock, and sauteed aspara-gus stalks. Simmer for 15 minutes or until tender. Pass through a food mill or strainer. Cool slightly.

Whisk the egg yolks and milk or cream together. Slowly add to the pureed soup, whisking constantly. Cook over low heat for 5 minutes. Season to taste with salt and pepper.

Serve garnished with the reserved asparagus tips and perhaps a little drizzle of cream if desired.

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