1 lb. fresh asparagus, cut into 1 inch pieces; reserve tips
1/4 c. butter
1/2 c. sliced scallions
3 tbsp. flour
4 c. chicken broth (I use College Inn)
2 lg. egg yolks
1/2 c. heavy cream
Fresh lemon juice to taste (about 2 tbsp.)
Salt and white pepper to taste
Fresh nutmeg and Tabasco

Cut off tough ends of asparagus; peel stalks and cut into 1 inch pieces reserving tips. In a saucepan cook the scallions in the butter until softened. Add asparagus stalks; sprinkle them with flour and stir for 3 minutes. Add the chicken broth, stirring and simmer the mixture about 25 minutes until the asparagus is tender.

Meanwhile, cook the tips in a little extra bouillon until tender. When the asparagus mixture is tender, cool a few minutes and then blend it in a blender or food processor with the steel blade. Drain the tips and reserve. In a bowl beat together the two egg yolks and the cream and add one cup of the soup mixture that has been blended.

Whisk the yolk mixture into the soup and simmer the soup until thickened. Season the soup with lemon juice, salt and pepper to taste. Add fresh grated nutmeg and Tabasco to taste. Add reserved asparagus tips and top with paprika to serve.

At this point you can freeze the soup; put the tips in a separate container. To unfreeze, blend the mixture and then add egg yolks, cream, etc. and add tips at end.