1 lb Asparagus

      5 c  Chicken broth

           Salt
    1/4 c  Unsalted butter

    1/4 c  Flour

      3    Egg yolks

      1 ts Curry powder (or more)

    3/4 c  Whipping cream

      1 ds Lemon juice

           Freshly ground pepper
  Snap off woody ends from asparagus stalks. Clean stalks with vegetable
  peeler, cut off tips and reserve. Combine chicken broth and asparagus
  stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40
  to 45 minutes. Drop asparagus tips into boiling, lightly salted water and
  cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and
  asparagus stalk mixture in blender. Melt butter in heavy saucepan, add
  flour and cook, stirring, 2 minutes without browning. Add puree all at
  once and bring soup to boil. Cook over low heat until thickened and
  mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add
  egg mixture to soup. Stir in curry powder, cream and lemon juice. Season
  to taste with salt and pepper. Stir in asparagus tips. Serve chilled.
  Makes 4 to 6 servings