|Asparagus spears||12 , trimmed|
|Sweet butter||1 1⁄2 Tablespoon|
|Scallions (green and white)||4 , chopped|
|Freshly ground black pepper||To Taste|
|Granulated sugar||1 Pinch|
|Heavy cream||2 Tablespoon|
Cut asparagus into 1 inch pieces.
Parboil in a pot of boiling salted water until just tender, about 8 minutes.
Melt butter in a skillet.
Add asparagus, chopped seal lions, seasoning to taste with salt, pepper and sugar.
Cook, stirring, over medium heat until scallions are tender, about 5 minutes.
Puree mixture in a food processor or push through a food mill.
Place puree in a saucepan, add the cream, and keep warm until needed.