3/4 lb. asparagus, simmered until tender in 2 c. water
3 tbsp. butter
1/4 c. minced onion
3 tbsp. flour
1 can chicken broth (15 oz.)
1 c. milk
1/4 tsp. paprika
1/2 tsp. salt

Pour asparagus and liquid into blender and whirl until pureed. Melt butter in heavy saucepan, add onion and saute until tender. Stir in flour. Add pureed asparagus, chicken broth, milk, paprika and salt. Cook, stirring constantly, until thickened. Serves 6.