4 c. asparagus
1 c. water
5 tbsp. butter
1/4 c. onion
5 tbsp. flour
1/2-1 tsp. salt
1/4 tsp. white pepper
4 c. milk
1 c. water (plus cooking liquid)
1 tbsp. chicken bouillon granules

Cook asparagus in 1 cup water until tender crisp. Drain, reserving liquid. Saute onion in butter until transparent. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly for 1 minute.