Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot.
The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes
Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth.
Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown
Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup.
Taste to season with the nutmeg and more salt if needed
Add the cream cheese or cream , keep hot but do not boil .Blend one more time.
Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander
