10 1/2 oz. can cut asparagus
1 tsp. butter
1 tsp. instant chicken bouillon
1 c. half & half
Dash of pepper
1/3 c. onion, chopped
1 c. water
3/4 c. instant mashed potatoes
1 tsp. fresh dill, chopped

Drain asparagus, reserving liquid. In medium saucepan, saute onion in butter until tender. Add asparagus juice, water and chicken bouillon. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat, stir in potato flakes until blended. Add asparagus, half & half, dill and pepper. Return to heat; heat thoroughly. Garnish with fresh dill. Serves 3.