Instructions: Cut off asparagus tips and reserve. Snap off woody ends of the asparagus and dice the remaining spears. Put the dice in a saucepan with the stock, bring to a boil, and cook, uncovered, for 10 minutes. Cool for a minute. Puree solids first, then with the stock. Set aside.

Melt the butter over a low heat in a large saucepan, stir in the flour and cook, stirring constantly, for 2 to 3 minutes. Add asparagus tips, simmer for 5 minutes, then remove from heat.

Bring the pureed soup to a simmer. Mix the egg yolks, curry, and cream in a small bowl, then whisk into the soup and heat through. Season to taste with salt and pepper. When ready to serve, ladle into bowls, top with asparagus tips, and serve immediately.

Comments: Its an elegant first course; good hot or cold, but especially hot served with lamb to 4 to 6 people.

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