4 c. fresh or canned asparagus
1 c. water
5 tbsp. butter
1/4 c. diced green onion
5 tbsp. flour
Salt and pepper to taste
4 c. milk
1 c. water (plus cooking liquid)
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 and cook over medium heat, stirring constantly, for 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 and heat until ready to serve. May also use broccoli.