| | Directions | | Place fresh asparagus in saucepan and cover with chicken broth. Bring to a boil, cover, reduce heat and simmer until asparagus is tender. Place half of the asparagus/broth mixture in a food processor and blend for about thirty (30) seconds, until smooth. Do this same procedure with the second half of the asparagus mixture from the saucepan. Momentarily set aside. Melt butter and stir in flour, salt and white pepper. Add the entirety of milk and cook all, stirring until thick and bubbly. To this, stir in the asparagus mixture that was set aside. Cook and stir until heated through. |
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| Ingredients | | - |  | 2 cups cut fresh asparagus |
| - | | 1 1/2 cups chicken broth |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1/2 teaspoon Salt |
| - | | Dash white pepper |
| - | | 1 cup milk |
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