2 lbs. asparagus
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 chicken bouillon cube

Trim asparagus and cut into 1 1/2 inch pieces. Cook in lightly salted water until tender. Make a sauce by melting the butter, stir in the flour and chicken cube, and gradually add milk while cooking on medium high heat. When all milk has been added and mixture is smooth and cooking, remove from heat. Drain asparagus, keep 3/4 cup of the liquid. Pour white sauce over asparagus and stir well to achieve the desired consistency, add the reserved liquid or more milk. This is good over toast or baked potatoes. By adding a bit more milk and all of the juice, this can be made into cream of asparagus soup.