2 lbs. fresh or frozen asparagus
3 c. sliced potatoes
1 c. sliced leeks
1/2 c. sliced onions
2 qt. water
2 tsp. salt
1/4 tsp. white pepper
1 egg yolk
1 c. heavy cream

Wash the fresh asparagus, cut away tough white part and discard. Cut off 12 to 14 (1 1/2") pieces from the tip ends and reserve. Slice the remaining fresh or frozen asparagus into 1" pieces. Combine in a saucepan with potatoes, leek, onions, water, salt and pepper.

Bring to a boil and cook over low heat 35 minutes. Puree in blender. Return to saucepan and add the reserved tips and butter. Cook over low heat 10 minutes. Beat the egg yolk and cream in a bowl; add a little hot soup, stirring to prevent curdling. Return to balance of the soup. Heat but do not boil. Serves 6 to 8.