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Puree of Asparagus

Pick out the tender parts of the asparagus, wash thoroughly, and heat in boiling water with some salt to make them green. When beginning to get tender, drain and place them in cold water. When cold, drain on a clean towel, and when dry, put in a saucepan previously prepared with a small piece of fresh butter, some sprigs of green parsley, and a few green onions; fry them as quickly as possible, to preserve the green color, adding a lump of sugar, a little salt, and a small quantity of fine flour, and moisten with a good broth. Cool quickly and rub through a tammy sieve, adding a little spinach green to color it.