Asparagus Soup

Yield:	6 Servings
Categories:	Vegetables, Soups, Historic

1 1/2	lb	Asparagus, cut up
2 1/2	c	Cream or milk
5		Eggs, well beaten
1/4		Stick butter or margarine
2		Strips bacon
2	c	Water
2	tb	Fresh parsley, finely chopped
		Salt and pepper to taste