Makes 5 servings (1 cup each) 


1 can (14.5oz. or 15oz.) of Michigan Asparagus cuts and tips
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour 
1/2 teaspoon salt
1 teaspoon chicken bouillon 


  1. Drain Michigan Asparagus, reserving liquid. 
  2. Add enough milk to to liquid to measure 4 cups and set aside. 
  3. Puree asparagus in food processor or blender and set aside.
  4. Cook onions in butter until soft (but not brown) in a 3-quart saucepan over medium heat.
  5. Stir in flour, salt, and bouillon. 
  6. Add mild mixture and Michigan Asparagus, stirring until smooth. 
  7. Cook, stirring constantly, until mixture boils. 
  8. Cook and stir 1 minute longer and remove from heat. 
  9. Serve hot and garnish, if desired.