1 1/2 c. unsalted, defatted chicken broth
8 oz. frozen asparagus spears or 1 (10.5 oz.) can cut spears asparagus
1 tbsp. onion, chopped
Dash of white pepper
Pinch of celery seed
4 oz. skim milk

Bring the chicken broth to a boil and add the asparagus, onion, and seasonings. Bring the liquid back to a boil and cook until asparagus is tender. Cool slightly and puree in a blender. Cool slightly. Reheat and add nonfat milk. Serve hot in bouillon cups. Suggested for heart patients.