|1-3/4 cup||cooked asparagus cuts and tips|
|1% milk - enough to make up 4 cups (see instructions)|
|1/4 cup||finely chopped onions|
|1/4 cup||margarine or butter|
|1/4 cup||all-purpose flour|
|1 tsp||chicken broth|
Drain cooked asparagus, reserving liquid. Add enough milk to measure 4 cups; set aside.
In a food processor or blender, puree asparagus; set aside.
In a large saucepan, add the butter and onions and cook over medium-heat until soft and translucent. Do not let the onions get brown or burn.
Stir in flour, salt and chicken broth. Add milk mixture and asparagus, stirring until smooth.
Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.
Per serving: 200 calories, 14g fat, 1g fibre
Source: Michigan Asparagus Advisory Board http://www.asparagus.org