Ingredients
4 cups cut fresh asparagus (1/2-inch pieces)2 cups water, divided1/4 cup finely chopped green onions or 1 teaspoon onion powder5 tablespoons butter5 tablespoons all-purpose flour1/2 to 1 teaspoon salt1/4 teaspoon white pepper4 cups whole milk1 tablespoon chicken bouillon granules
Preparation
Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid.
In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.
