Practice of white asparagus soup

Use a sharp knife to peel the white asparagus, try to keep it intact and cut off the roots.

Add water and salt to the white asparagus skin, bring to a boil over high heat, and turn to low heat. Thirty minutes.

Remove the skin of the bamboo shoots, only the soup will flow. Add butter to another pan, melt, add flour and stir-fry until slightly yellow, add milk, and keep stirring to prevent boiling. After all dissolved, add the soup and stir with high fire until it boils. At this time, the soup should be thickened. Whitening. The pot is out. Add salt and pepper as needed.