Instructions: Melt the butter in a large saucepan over medium-high heat. Add the asparagus and onion and cook for 5 minutes, stirring occasionally. Add the stock, bring to a boil, then reduce heat to medium and cook for about 10 minutes.

Puree, solids first, then press through a sieve, discarding the solids. Refrigerate for several hours or overnight.

Meanwhile, cook the asparagus spears in boiling water for no more than 2 to 3 minutes. Drain well and pat dry.

When ready to serve, whisk the wine, then the cream into the pureed asparagus. Season with salt and white pepper. Ladle into bowls and garnish each serving with the asparagus tips and a few circles of the green onion or leek.

Comments: A refreshing first course for 4 to 6 people - excellent with chicken or fish.

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