Asparagus Velouté with Boiled Egg

Studio Lunch Asparagus Velouté with Boiled Egg

 

Asparagus is one of the first signs of spring at the farmer's market. We love all things asparagus - whether it's an asparagus-shaped tureen, or an asparagus soup to put inside the tureen. This soup can be served hot or cold. We had it cold.

 

Serves 6

 

2 lb asparagus, cut into 1-inch pieces with the bottom's hard bits removed

1 large onion or leek, chopped

1/3 c flour

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