1 (16 oz.) can cut asparagus with liquid
1 c. cooked rice
1/4 c. chopped onion
1/4 c. chopped celery
1 1/2 c. skim milk
Freshly ground black pepper
Dash nutmeg

Place canned asparagus and liquid in a blender with onion, celery and cooked rice. Blend on low speed until pureed. Pour into a saucepan. Stir in milk. Season and heat to boiling point. Serve immediately. Yield about 1 1/4 quarts.