4 c. chopped yellow onion (about 4 lg.)
8 tbsp. (1 stick) butter
2 qts. chicken broth
2 lbs. asparagus

Melt butter in a large pot and simmer onions until very soft, about 25 minutes. Stir often. Add chicken broth and bring to a boil. Meanwhile, trim tips from asparagus and reserve. Remove woody ends and discard. Chop spears into 1/2 inch pieces and drop into boiling broth, cover, reduce heat, and simmer for 45 minutes. Force all ingredients through a food mill or puree in a blender. Return puree to pot, add the reserved asparagus tips, and simmer for 5 to 10 minutes. Season with salt and pepper; serve. This recipe makes 2 1/2 quarts. It freezes well.