2 (15 oz.) cans asparagus
3 chicken bouillon cubes
1 onion, finely chopped
1 tsp. parsley flakes
1 c. light cream
3 tbsp. butter
2 tbsp. flour

Drain cans of asparagus; reserve liquid. Chop asparagus stalks; reserve tips and set aside. Add water to liquid to equal 4 cups and put in 2 quart saucepan with chopped onion and asparagus stalks. Simmer for 10 minutes with salt and pepper to taste. Remove from heat and blend until smooth in food processor or blender. Melt butter in saucepan, add flour to make paste. Slowly stir in soup stock stirring until thick and creamy. Slowly stir in cream. Add tips. Serve warm.