1 lg. onion
1 stick butter
1 c. flour
2 qt. chicken stock, preferably homemade
2 lbs. fresh asparagus
1/2 c. heavy cream
Salt and freshly ground black pepper
8 oz. jumbo lump crab meat, thoroughly, picked of shell
8 oz. shredded crab legs
1 tsp. Old Bay seasoning
1 pinch nutmeg

Melt butter in a large pot and simmer the finely minced onion until very soft and golden then add the flour and continue to cook another 5 minutes. Add the chicken stock and bring to a boil.

Trim the tips from the asparagus and reserve. Cut 1 inch away from the butt end of the asparagus and discard. Chop asparagus and cook in the broth 45 minutes or until asparagus is very tender.

Force the soup through a food mill or processor and strain out slightly thickened broth leaving only tough stringy asparagus remains. Return the pot to heat and add all the crab meat, remaining seasonings, and the reserves tips of asparagus and the heavy cream. Simmer 5-10 minutes. Adjust salt and pepper to taste.