|Asparagus tips||1 Can (10 oz)|
|Water||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream/Top of milk||1⁄2 Cup (8 tbs)|
Empty the can of asparagus in a bowl.
Cut off asparagus tips and set aside.
Peel potatoes and cucumber; cut all the vegetables in small pieces.
Melt butter in a pan and fry vegetables.
Let it cook on low heat for a minute.
Cover and cook till vegetables are tender.
Remove from heat.
Add asparagus sticks and liquid from the can.
Liquidise the vegetables and pass through a sieve.
Combine milk and cornflour and add it to the strained soup.
Add salt and pepper.