1 medium onion, chopped
1 garlic clove, minced
3 c. cut fresh asparagus (1-inch pieces)
2 1/2 c. low sodium chicken broth
1/8 tsp. crushed red pepper flakes
3 oz. fat-free cream cheese, cubed
2 tbsp. light sour cream
1 tbsp. snipped fresh dill or 1 tsp. dill weed
1/2 tsp. ground nutmeg

In a large saucepan, coated with nonstick cooking spray, sauté onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until asparagus is tender. Place 1/3 of mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

Yield: 4 servings.