4 c. fresh asparagus, washed & cut in 1/2" pieces
1 c. water
5 tbsp. butter
1/4 c. very finely diced green onion or 1 tsp. onion powder
5 tbsp. flour
1/2 - 1 tsp. salt
1/4 tsp. white pepper
4 c. milk
1 tbsp. chicken bouillon granules

Cook asparagus in 1 cup water until tender crisp. Drain, reserving liquid. Saute onion in butter until transparent. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly 1 minute. Gradually stir in milk, 1 cup water, reserved liquid and bouillon granules. Cook, stirring with wire whisk until mixture is thickened and hot. Stir in asparagus. Heat through and serve. Serves 6.