Litttle Malice wrote:

>
> Cream of Asparagus Soup
>
> 3/4 lb. asparagus, trimmed and sliced thin
> 1/2 small onion, chopped
> 3-4 strips bacon, precooked and crumbled
> 4 T. butter
> 4 T. flour
> 1 1/2 - 2 C. milk
> Salt & Pepper to taste
> 1 tsp. lemon juice (optional)
>
> Put asparagus and onions in large kettle or dutch oven and barely
> cover with cold water. Cover tightly and heat to boiling; reduce
> heat and simmer for 2 hours or until asparagus is tender. Mash
> lightly or completely, leaving larger chunks as desired. Set aside.
> In separate pan, combine butter, flour, and milk to create a medium
> white sauce. Add to asparagus/onions -- stir until hot and smooth.
> Add bacon, salt and pepper, and lemon juice.
>


That sounds delicious. We have always had asparagus steamed, but this
summer I discovered that sauteeing it in a bit of butter till it's
lightly caramelized is really tasty, too.