ASPARAGUS SOUP -2

1/2 dozen sticks of asparagus, 1/2-pint water, 1/4-pint milk, 1 level dessertspoonful of corn flour, 1/4 oz. of butter, pepper and salt to taste. Boil the asparagus in the water till tender, add the seasoning, and the corn flour smoothed in the milk, boil up and serve.