14 oz. can cut spears asparagus
1 tbsp. butter
1 c. water
1 tsp. instant chicken bouillon
3/4 c. mashed potato flakes
1 c. Half & Half
1 tsp. chopped fresh dill OR 1/4 tsp. dill weed
Dash of pepper

Drain asparagus, reserving liquid. In medium saucepan, saute onion in butter until tender. Add asparagus liquid, 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. Serves 4.