2 lbs. fresh asparagus, peeled and cut
3 c. chicken broth
1 med. onion, chopped
1/4 c. butter
5 tbsp. flour
3 c. half and half

Cook asparagus and onion in broth. Puree and strain through sieve to remove any pith. Melt butter and stir in flour. Cook, stirring for 3 minutes. Stir in puree and half and half. Season with salt and pepper. Simmer for 15 minutes.