1 14.5 or 15 oz can of asparagus cuts and tips
4 cups of milk
1 cup finely chipped onions
1 cup butter or margarine
1 cup flour
1 teaspoon salt
1 teaspoon chicken bouillon
1. Drain asparagus, reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside.
2. In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt, and bouillon. Add mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears, if desired.