Wash the asparagus. If using white asparagus, peel the asparagus. Cut the asparagus into 1 inch pieces. Add water to a large pot along with 1 teaspoon salt. Cook the asparagus in the salt water until soft. Remove the asparagus but keep the water.

Create a roux by mixing flour with the melted butter. Slowly mix in the water that the asparagus were cooked in. Mix until well blended.

Add the asparagus back to the flour, butter, water mixture. Add salt, pepper, nutmeg, and paprika to taste.

Mix the egg yolk and cream. Mix into the soup and stir as the egg is cooking.

Serve soup in soup bowls. Garnish with the chopped chives.