1 lb. asparagus or 1 pkg. frozen
2 c. asparagus water
1 1/2 c. chicken stock or 1 can
1 sm. onion, sliced
3 tbsp. butter
3 tbsp. flour
1 c. milk or cream
Salt and pepper to taste

Cook asparagus tips and stalks separately; drain tips and put aside, reserving water. Combine remaining asparagus (cut into pieces) with onion, stock, and asparagus water. Cook 10 minutes. When stalks are soft, put through blender or rub through sieve. Melt butter; stir in flour and blend. Add milk, salt, and pepper; cook a few minutes. Add strained broth and asparagus tips. Cook 5 minutes. Serve at once.