1 c fresh whipping cream

3 T butter

3 T corn starch

sprinkle kosher salt

1 small onion, chopped finely

1 clove garlic, minced

1 T butter

2 lbs. fresh asparagus sliced diagonally into 1 1/2 inch pieces.

Melt 3 T butter in a heavy skillet.

Remove from heat and sprinkle with corn starch.

Stir to combine well, and then add whipping cream a tablespoon or two at a time, stirring continuously until all whipping cream has been added.

Return to low heat, stirring frequently until roux thickens and then add salt.

Sauté onion and garlic in butter and stir into thickened roux.

Keep warm. Steam asparagus to al dente; serve with sauce ladled over top.