Fresh asparagus makes this impossible to resist, but frozen works almost as well.
Combine asparagus and water in saucepan, bring to a boil, reduce heat, cover, and simmer 5 minutes or until asparagus is just tender. Melt butter in soup kettle. Add flour and stir over low heat until blended. Slowly add milk and cream and blend with whisk until mixture is smooth. Add asparagus and cooking liquid, stir, and simmer 5 minutes. Season with salt and pepper.