2 tbsp. butter
1 med. onion, chopped
1 lb. asparagus
2 chicken bouillon cubes
1 c. water
1 c. milk

Microwave butter and onion on high for 2 minutes in 2 quart microwave bowl. Add asparagus, bouillon and water. Cook covered on high for 10 to 12 minutes or until asparagus is tender.

Puree mixture in blender, add 1 cup milk. Heat to rewarm, serve.