Cream of Asparagus, also crème d'asperges, is a soup made with asparagus in a creamy broth. In classical French cuisine, white asparagus (called Argenteuil) was preferred.
Escoffier's recipe is as follows:
Crème d'asperges
Source: A Guide to Modern Cookery; Escoffier, Auguste, 1907
1 1/2 lbs. of whole white asparagus stalks
1 1/4 pints Béchamel
White consommé
Cream
White asparagus heads, poached
Chervil
Break off asparagus at the spot where the hard part of the stalk begins
Parboil asparagus for five or six minutes
Drain, and set to complete cooking gently in Béchamel
Rub through tammy (strainer) and add the necessary quantiy of white consommé, and heat without allowing to boil
Finish with cream when dishing up
Garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches.