1 can Campbell's chicken broth (low sodium)
1 (10 oz.) pkg. frozen cut asparagus
1/4 c. sliced green onion
Dash pepper
Sieved hard cooked egg
1/8 tsp. ground mace
1 c. water

In saucepan, combine broth, asparagus, onions, mace and pepper, bring to boil. Cover - cook over low heat 5 minutes or until asparagus is tender. In blender, blend asparagus mixture until smooth; return to saucepan. Add water - heat, stir occasionally. Garnish with egg. Yield: 3 servings at 75 calories per serving.