2 handsful or about 20 oz. asparagus
3 tbsp. butter
1/4 c. minced onion
3 tbsp. flour
3 c. milk
2 tsp. salt
2 tsp. grated lemon rind
2 tbsp. lemon juice

Cook asparagus in just enough water to cover. Drain, reserving the liquid. Melt butter in large saucepan, saute onion, stirring 5 minutes. Add flour, stir until smooth. Add milk, bring to boil. Add the asparagus chopped and 1 cup of the drained liquid. Season with salt and pepper. Add rind and juice. If too thick, add more milk or liquid. NOTE: Broccoli or cauliflower may be used in place of asparagus.