Boil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it with a
tablespoonful each of butter and flour and add the water in which the
asparagus was boiled and the pulp. Season with salt, pepper, a very
little sugar, and lastly a gill of cream, add the tips, boil all
together a minute and serve with toast or crackers.