4 c. fresh asparagus
5 tbsp. butter (I use less)
1/4 c. finely diced onion
5 tbsp. flour
1/2 tsp. salt (optional)
1/4 tsp. pepper
4 c. milk (skim)
1 c. water (plus cooking liquid)
1 tbsp. chicken bouillon

Cook asparagus until tender. Saute onion in butter until transparent. Stir in flour, salt and pepper. Gradually stir in milk, water and bouillon. Cook, stirring until mixture thickens. Add asparagus. Heat through and serve.

This is also good with canned asparagus or with broccoli.

Note: When you use less butter, sometimes it's hard to moisten all the flour, so I usually put part of the flour in shaker with a little water and add until I think it's thick enough. It thickens quite a bit as it sets.