1 (16 oz.) can cut asparagus, with liquid
1 c. cooked rice
1/4 c. chopped celery
1/4 c. chopped onion
1 1/2 c. skim milk
Freshly ground black pepper
Dash nutmeg

Place canned asparagus and liquid in a blender with onion, celery, and cooked rice. Blend on low speed until pureed. Pour in saucepan. Stir in milk. Season, and heat to boiling point. Serve immediately. 1 cup = 95. Makes 1 1/4 quart. American Heart Association Cookbook.