2 c. water or stock
1 1/2 c. chopped onion
6 tbsp. butter
6 tbsp. flour
1/2 - 1 tsp. dill weed
1 1/2 lbs. fresh asparagus
4 c. scalded milk
1 tsp. salt
White pepper
Dash of tamari

Break off tough asparagus bottoms and discard. Break off the tips, set aside. Chop the stalks and cook them with onions in the butter salting lightly, after 8-10 minutes. When onions are clear, sprinkle in the flour. Continue to cook over low possible heat 5-8 minutes. Add water or stock. Cook 8-10 minutes, stirring frequently until thickened.

Puree the sauce bit by bit with the milk in blender until smooth. Return to kettle, preferably a double boiler. Add dill, salt, pepper, tamari. Heat very gently. Steam tips until tender. Add whole to soup. Serve immediately.