1 (12 oz.) pkg. frozen asparagus, or 1 bunch fresh asparagus
2 c. milk or lite cream, or undiluted evaporated milk
1 tbsp. butter
1 1/2 tsp. salt
1/8 tsp. black pepper

Cook asparagus until tender in small amount of boiling water. Drain, save liquid, combined 1 cup milk and asparagus liquid in blender with asparagus. Start blender slowly. Blend until asparagus is smoothly cut and mixed with liquid, add remaining milk. Pour into saucepan and heat just to boiling point, stirring frequently. Add butter, salt and pepper. Pour into warmed soup cuts or bowls. Serves 4. Serve over crisp whole wheat crackers or Melba toast.