Ingredients

• 1 lb fresh asparagus
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons flour
• 1 teaspoon chopped garlic
• 2 cups nonfat milk
• 1/4 cup sliced green onion
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Take one asparagus spear, hold at both ends, and bend it until it breaks.

2. Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.

3. Slice asparagus spears in 1 inch lengths.

4. You should have about 2 cups of asparagus pieces.

5. Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.

6. Drain well.

7. While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.

8. Top with cooked asparagus, then add all remaining ingredients and blend until smooth.

9. Pour into saucepan and heat gently until soup thickens.

10. I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.