2 c. coarsely chopped asparagus or 1 (10 oz.) pkg. frozen asparagus, thawed
1/2 c. onion, chopped
1 c. water
1 chicken bouillon cube
1 tsp. salt
1/2 tsp. lemon pepper
2 1/2 c. milk
2 tbsp. cornstarch

In 2 quart saucepan, put asparagus, onion, water, bouillon, salt and pepper. Cover, bring to boil, reduce heat and simmer 25 minutes or until vegetables are tender. Gradually stir milk into cornstarch until smooth. Add to saucepan. Stirring constantly, bring to boil over medium heat, boil 1 minute.