2 env. chicken soup mix with chicken
2 boxes frozen asparagus or 3 cans asparagus
3 tbsp. flour
2 c. milk or cream
2 pats butter
3/4 c. Parmesan cheese

Prepare soup mix with 2 cups water. Boil until meat and noodles are tender. Thicken with flour and small amount of water paste. Chop asparagus into bite-sized chunks. Stir into thickened soup base. Swirl some Parmesan cheese, milk and butter. Sprinkle with rest of cheese for looks and flavor. You can also use chopped bacon, croutons and fresh parsley for garnish.