I cut off the asparagus at the bottom by 1/4, so I make sure that there is no woody residue on it .. it was tender as butter ;-). Wash and drain the asparagus - hold the asparagus in a bunch under running water and set up, drip alone.
In the meantime, take a saucepan and leave out the butter, sweat out the flour in it and pour the cream on it, add milk if it gets too thick, it should be a smooth sauce, mine was soooooooo delicious.
So, season the whole thing with the spices and let it simmer once. Then add the asparagus cut into pieces and then just let it steep.
This side dish goes well with many things, especially pan-fried dishes .... Schnitzel, meatballs, fried fish .... and and and ;-)