From The Modern Family Cookbook

1½ lbs. fresh asparagus
3½ cups boiling water
1â…” cups evaporated milk
3 tablespoons flour
2 to 2½ teaspoons salt
½ cup cold water
2 tablespoons butter
½ teaspoon onion juice

Remove paper-like scales on asparagus with paring knife. Wash thoroughly. Break of the tough ends from tips, trim off the tough part of these ends, then slice trimmed ends thinly and drop into 2 cups of the boiling water and cook until tender, about 20 minutes. Meanwhile, cut tips into ¼-inch lengths and cook in a 3-quart saucepan in remaining water 6 to 8 minutes. Now add the milk, and a thin paste made by blending flour and salt in ½ cup cold water. Continue cooking, stirring constantly until mixture boils and thickens. Turn the cooked asparagus ends into a sieve, straining directly into soup and rubbing through as much of the pulp as possible. Reheat to boiling , add butter and onion juice. Serve at once.

Variation: Use chicken or veal broth in place of water to cook the tips for an unusually delicious soup. Use less salt when using broth.