serves 4

12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
salt and ground white pepper to taste
2 tablespoons heavy cream


Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet.
Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes.
Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.