1 lb. fresh asparagus
1 sm. onion, chopped
Salt and pepper to taste
2 1/2 c. chicken stock
3 tbsp. butter
1/4 c. flour
1 1/4 c. milk
2/3 c. cream (half and half)

Cook onion, asparagus, chicken stock, salt and pepper over medium-low heat for 20 minutes, covered, or until very tender. Cool slightly and puree in blender.

Make a cream sauce with butter, flour and milk. Add asparagus puree and simmer gently for five minutes. Cool. When ready to serve, add cream and reheat.