1 lb Asparagus
5 c  Chicken broth
Salt
1/4 c  Unsalted butter
1/4 c  Flour
3    Egg yolks
1 ts Curry powder (or more)
3/4 c  Whipping cream
1 ds Lemon juice
Freshly ground pepper

Snap off woody ends from asparagus stalks. Clean stalks with vegetable
peeler, cut off tips and reserve. Combine chicken broth and asparagus
stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40
to 45 minutes. Drop asparagus tips into boiling, lightly salted water and
cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and
asparagus stalk mixture in blender. Melt butter in heavy saucepan, add
flour and cook, stirring, 2 minutes without browning. Add puree all at once
and bring soup to boil. Cook over low heat until thickened and mixture
lightly coats spoon. Stir small amount of soup into egg yolks. Add egg
mixture to soup. Stir in curry powder, cream and lemon juice. Season to
taste with salt and pepper. Stir in asparagus tips. Serve chilled. Makes 4
to 6 servings