Ingredients
4 c. fresh asparagus, washed, trimmed & cut in 1/2" pieces
1 c. water (no more)
5 Tbls. butter
1/4 c. finely diced green onion
6 Tbls. flour
1/4 t. white pepper
3-3/4 c. milk or half-and-half
1/2 c. hot water (plus cooking liquid)
1 Tbls. chicken bouillon (Better Than Bouillon or granules, to taste)
Instructions
Cook asparagus in 1 cup water until tender-crisp. Drain; reserve liquid.
In a soup kettle, sauté onion in butter until transparent.
Stir in flour and pepper; cook over medium heat, stirring constantly, for 1 minute.
Gradually stir in milk, 1/2 cup hot water, reserved cooking liquid and bouillon granules. Cook stirring with wire whisk, until mixture is thickened and hot.
Stir in asparagus. Heat through and serve.
NOTE: Serves 6