32 oz. canned asparagus tips
1/4 c. chopped onion
1 c. light cream
1 c. milk
2 tbsp. butter
2 tbsp. flour
1 1/2 tsp. salt
Dash pepper
Croutons
Wine

Drain asparagus. In medium saucepan - cook onions in 1 cup of water until tender. Drain onions and put onions and asparagus in blender and puree. Measure 2 cups into medium bowl, blend in cream and milk.

Melt butter and remove from heat. Add flour and stir until blended. Slowly stir in asparagus mixture. Cook over medium heat until just bubbling. Add wine before cooking if desired. Season with salt and pepper. Add croutons on top before serving.