2 lbs asparagus, trimmed
1/4 c. chopped fresh chervil or tarragon
2-1/2 c. chicken broth
2 c. light sour cream
1 tsp Tabasco sauce
salt, pepper, and ground nutmeg to taste
Steam the asparagus until tender, drain. Cut the asparagus tips off and set aside to use as garnish. Chop the asparagus stalks and puree with the rest of the ingredients. Chill until ready to serve.
Serve with the asparagus tips sprinkled on top of each serving.