2 lbs. fresh asparagus
1 qt. chicken stock
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/2 c. Vermouth (dry-white)
Salt and pepper to taste

Cut and separate tips from asparagus and set aside. Chop remaining stalks and combine with chicken stock in large saucepan. Bring to boil. Reduce heat and simmer about 5 minutes until tender. Remove from heat; drain and put in food processor. Add tips to hot stock. Cover and let steam. Melt butter in small saucepan. Add flour, gradually add milk (medium white sauce). Cook over medium heat until thickened.

Mix pureed asparagus back into pot of chicken stock and tips. Add white sauce, vermouth, salt, and pepper. Cook over medium heat until hot.