Anonymous Fri Oct 07 11:06:37 2005

1 pound asparagus

2 cups water

1 tablespoon margarine

2 tablespoons all-purpose flour

1 cup water

1 teaspoon chicken bouillon granules

1 teaspoon curry powder

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup low-fat milk

1 teaspoon grated lemon peel

Cut tips from asparagus stalks; reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour asparagus with water into blender. Cover and blend until smooth.

Heat margarine in 3-quart saucepan until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in asparagus mixture, bouillon granules, curry powder, salt, pepper and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with lemon peel.

4 servings