Cream of asparagus with croutons

First prepare the cream. Wash asparagus, if there is the end "Woody", cut it, then divide stems from the tips, for use later for garnish toast. With the stems of the asparagus to make a vegetable broth. Put them in a pot with lightly salted cold water, add a die for vegetable stock, bring to the boil and then cook the stems for 10 minutes. At the end of cooking remove the asparagus from the broth and milk shakes. In a saucepan aside, melt the butter and incorporate the flour little by little, stirring with a whisk, making very careful not to form lumps. Dilute with vegetable broth pouring little by little, mix, adjust salt and bring to a boil. Turn off, add the cooked asparagus and milk shakes and adjust salt if necessary. At this point, the cream of asparagus is ready. Divide the asparagus tips in 4 parts, have them jump in a non-stick frying pan with a little oil and a pinch of salt. Cut the Parmigiano Reggiano cheese. Cut the bread into thin slices, nuts and reduce them to make them toast in the oven (or dorarle unta in a pan of oil). Serve the asparagus cream directly on the toasted bread croutons, and garnish with slivers of parmesan cheese and asparagus tips skipped.

Proposal by: radiosity