4 tbsp. butter
1 sm. onion
1 qt. chicken stock
2 tbsp. flour
1/2 c. heavy cream
Salt and pepper to taste
1 bunch fresh asparagus

(You may substitute about 2 cups broccoli, asparagus, or cauliflower).

Melt 2 tablespoons butter in pan, stir in flour. Cook, cool. Wash and cut asparagus. Saute onion in 2 tablespoons butter in large pan, stir in asparagus. Cover. Cook for 3 minutes. Stir in broth, heat to simmering. Stir in flour mixture. Cook or simmer until asparagus is tender, about 20 minutes, mash or puree, add salt and pepper. I substitute cream of chicken soup instead of chicken stock or broth.