Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    asparagus spears -- fresh or frozen
  1 1/2           cups  water
  2            packets  chicken bouillon packet
  1              small  bay leaf
  1              pinch  thyme
  1              pinch  white pepper
  4          teaspoons  reduced-calorie margarine
  4 1/2      teaspoons  all-purpose flour
  1                cup  evaporated skim milk -- (room temperature)

Preparation:

If using fresh asparagus, trim away woody ends. In small saucepan combine asparagus, water, broth mix, and seasonings; bring to a boil. Reduce heat to low and let simmer until asparagus is tender, 5 to 8 minutes; remove from heat and let cool. Remove and discard bay leaf; transfer asparagus and cooking liquid to work bowl of food processor or blender container and process until pureed; set aside In same saucepan (which has been wiped clean) heat margarine over low heat until bubbly and hot; add flour and stir to combine. using wire whisk gradually stir in milk and cook, stirring constantly, until mixture is smooth and thickened; stir in asparagus puree and heat DO NOT BOIL.

Nutritional Information:

193 Calories (kcal); 5g Total Fat; (23% calories from fat); 13g Protein; 25g Carbohydrate; 5mg Cholesterol; 1363mg Sodium