Puree of Sprue Asparagus

Break off all the tender part of a bundle of green sprue asparagus, and, having washed it clean, put it on to boil in water with a handful of spring onions, and a double handful of parsley, with a little salt; and as soon as it is done, drain off the water; bruise it in a mortar, rub the whole through a hair sieve; and, having placed the pulp in a small stewpan, add a pat of butter, a spoonful of flour, a little pepper and salt, a bit of glaze, and a little sugar; make it hot by stirring the puree over the fire for five minutes, and serve it with cutlets, &c.