1/2 c. butter
1/4 c. flour
4 c. milk
2 tbsp. chopped onion
2 tsp. instant chicken bouillon powder
2 tsp. fresh parsley
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. freshly grated nutmeg
1/2 lb. backfin crab meat
1/2 lb. fresh asparagus, trimmed, peeled and cut into 1 inch length (or use frozen that has been thawed, drained, dried and cut)

Melt butter in heavy large saucepan over medium-low heat. Whisk in flour and cook 3 minutes. Gradually whisk in milk. Add onion, bouillon, parsley, salt, pepper and nutmeg. Increase heat and bring to boil. Reduce heat and simmer until soup begins to thicken, stirring occasionally, about 10 minutes. Add crab meat and cook until soup is creamy, 10-15 minutes. Add asparagus and cook until crisp-tender, 5-7 minutes. Adjust seasonings. Serve immediately. Makes 8 cups.