60 asparagus, peeled and trimmed

1 teaspoon minced fresh basil or ¼ teaspoon dried

2 shallots, minced

1 tablespoon unsalted butter

1 cup dry white wine

1 tablespoon Sherry-wine vinegar

2 cups heavy cream

2 teaspoons mustard seeds

Cut the stems from the asparagus, leaving tips about 4 inches in length, and in a saucepan of boiling salted water cook the stems over moderately high heat for 10 to 12 minutes, or until they are tender. Drain the stems and in a food processor puree them with the basil and salt and pepper. In the pan cook the asparagus tips in the same manner for 5 to 6 minutes, or until they are tender, drain them, and keep them warm on a platter, covered loosely. In the pan cook the asparagus pur6e over moderate heat, stirring, until most of the excess liquid has evaporated and it is thick. In another saucepan cook the shallots in the butter over moderately low heat, stirring, until they are softened, add the wine and the vinegar, and reduce the mixture over moderately high heat to a glaze. Add the cream and reduce the mixture until it is thick enough to coat the back of a spoon. Stir in the mustard seeds, the asparagus puree, and salt and pepper and simmer the sauce for 3 minutes Spoon the sauce over the tips.