Puree of Asparagus

Break off the tender ends of sufficient green asparagus to obtain a pound of tops. Blanch these in boiling, salted water in a copper basin, then drain them well and fry in a saucepan with four ounces of butter. Moisten with a pint of broth (No. 189), and let them cook until this is entirely reduced, then pound the asparagus in a mortar, adding a pint of very thick bechamel sauce (No. 409), season with salt and sugar, reduce the whole, press through a fine sieve, and return the puree to the saucepan, to heat without boiling; stir in at the last moment two ounces of fine butter.