2 c fresh asparagus spears, chopped 1 pc onion, minced 2 ½ c water ¼ butter 1 cup evaporated milk ½ cube chicken bouillon 1 tsp salt 4 tbsp pillsbury cornstarch, dissolved in ½ c water ½ c cheese, grated

In a saucepan, boil asparagus and onion in 2 ½ c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes. Serve hot.

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