 | cleanse rinse and steam the asparagus for 7 minutes, take the water dropped into the container |
 | cut the tops and keep apart |  |
 | chop the stems, garlic and scallion, cut the bacon to cubes |
 | in a pot put the stems and the vegetable broth/stock ) with the water from the container) cover and boil some minutes |
 | melt the flour with some broth/stock, stir for avoiding lumps |  |
 | add the stems and whisk until a homogeneous and smooth cream |  |
 | make dense stirring at intervals until the wanted consistence |
 | fry slightly the bacon with garlic, scallion and one tablespoon olive oil |  |
 | salt, stop the heat, add the tops and the bacon. Serve combined with pepper and a little of cream if you wish |  |
