2 tsp. soft butter
1/4 c. chopped onion
1/4 c. chopped celery
1 lb. can asparagus spears
1 c. cooked rice
1 1/2 c. skim milk
Dash pepper
Dash nutmeg

Melt butter in a saucepan. Add onion and celery and saute until tender.

Drain asparagus and reserve liquid. Put onions, celery, asparagus, 1/2 cup liquid from canned asparagus and cooked rice into the container of a blender. Blend at low speed until pureed.

Pour pureed mixture into a saucepan; stir in milk. Add seasonings and cook over low heat until thoroughly heated. Serve hot or refrigerate and serve chilled.