1 lb. fresh asparagus
1/4 c. chopped onion
2 c. chicken broth
2 tbsp. flour
2 tbsp. butter
1/2 tsp. salt
Dash of pepper
1 c. milk
1/2 c. sour cream or plain yogurt
1 tsp. fresh lemon juice
Small bunch of chives

Cut asparagus into 2" to 3" pieces. Cook asparagus, onion and 1 cup of the broth in covered saucepan until asparagus is tender. Remove and reserve asparagus tips. Put remaining asparagus, onion, broth mixture through sieve or puree in blender. Set aside.

Melt butter in saucepan. Stir in flour, salt and pepper. Stir in 1 cup of broth and cook on medium heat until mixture comes to a boil. Add puree, tips and milk and heat through. Stir a little of the hot mixture into the sour cream. Add to hot mixture. Add lemon juice. Sprinkle with chopped chives. 6 servings.