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1 lb. fresh asparagus
2 1/2 cs. skim milk
1 1/2 tsps onion powder
1/2 tsp salt
1/2 to 1 tsp. dry mustard
fresh-ground black pepper to taste
fresh parsley sprigs or chives
Wash and trim asparagus spears, and steam until just tender. Chop
the asparagus into 1-inch pieces, and place in a blender or food
processor. Add the milk, onion powder, salt, and mustard, and
blend at high speed until smooth. Pour into a pot, and heat over
medium heat. Do not boil. Pour into serving bowls, grind some
black pepper on top, and garnish with parsley. Makes 6 servings.
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Asparagus soup