2 tbsp. butter
2 tbsp. flour
1/2 tsp. minced garlic
1 c. water
1 chicken bouillon cube
1 can cream of chicken soup
1/2 soup can water
2 cans asparagus (cut into 1-1 1/2")
1 can artichoke hearts, cut into pieces
1 c. cream or milk
Parmesan cheese

Melt butter over low heat. Add flour and make a smooth paste. Add garlic and 1 cup water. Cook until bubbly. Add the soup, 1/2 can of water and bouillon cube. Add the asparagus and artichokes, including the liquid. Cook over low heat.

Just before serving, add the cream. Heat this through. Do not boil. Season with salt, pepper and a little creole seasoning. After serving sprinkle each bowl with Parmesan cheese. Garnish with boiled finely chopped egg if desired. Serves 4-6.