Clean the asparagus and cut into small pieces. Wash the bowls and sections and the bowls and cover with water, add a pinch of sugar and bring to the boil once, then sieve and save the broth.
Bring the asparagus pieces to a boil in a little salted water, add salt and cook until soft.
Put the butter in a pan, add the flour and sweat with the wine, then add the cold milk, bring to the boil and add some of the asparagus stock.
Now add asparagus water until the desired consistency is achieved. Season with salt, pepper and nutmeg and cook until the flour taste is gone.
Season to taste and add the asparagus pieces.