1 (10 oz.) pkg. frozen asparagus spears
1 c. water
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
1 c. half & half
1/2 tsp. white pepper

Combine first 3 ingredients in a saucepan, bring to a boil. Cover and reduce heat, simmering until tender, 5 minutes. Drain well. Place asparagus in container of electric blender until smooth.

Melt butter over low heat. Add flour, stir until smooth. Cook 1 minute. Gradually add milk and half & half on medium heat until bubbly. Stir in asparagus, puree, salt and pepper.