8 oz. Fresh asparagus spears, tipped
2 each Shallots, peeled and minced
8 oz. Chicken stock
2 dashes Worcestershire Sauce
4 dashes Tabasco Sauce
1 clove fresh Garlic
Stax’s Seasoning to taste
8 oz. Jumbo lump crabmeat

Prepare the asparagus by cutting off the tips and set aside. Slice the rest of the stems into small pieces to be used in the stock of the soup. In a hot pan, with clarified butter, sauté the shallots. Place the shallots in a stockpot and add the asparagus stems, chicken stock, Worcestershire Sauce, Garlic, Tabasco Sauce and Stax’s Seasoning. Blanch the asparagus tips in chicken stock. Place in strainer or colander and immediately run cold water to stop the cooking process. From the stockpot, remove the asparagus pieces and place in a blender or food processor. Using a low speed, puree the asparagus until a smooth consistency is achieved. Pour the puree through a sieve or fine mesh strainer and using the back of a spoon, force the sauce through the sieve. Return the veloute to a sauté pan and return to the heat. Thicken the veloute with either mashed potatoes or roux. In another pan, with a small amount of clarified butter, place the lump crabmeat in the oven to warm.

Place the veloute in a soup bowl, adding the asparagus tips and the lump crabmeat.