Directions

1. 1. Combine the asparagus, milk, sugar, salt and pepper in a pot over medium high heat. Watch the pot closely so the liquid does not boil over the top. When it reaches a boil, reduce the heat so the milk is at a steady simmer.
2. 2. Cook for 20 minutes so the asparagus is completely tender. Using a stick blender; or transferring the liquid to a food processor or blender; chop the asparagus until it reaches the desired consistency.
3. 3. Return the pot to simmer.
4. 4. In a small skillet or pan, melt the butter and add the flour; mix well to form a roux. Mix a little of the roux into the soup at a time, stirring constantly, until the soup reaches the desired consistency.
5. 5. Remove from the heat and serve.