Asparagus Soup

Preparation time:  25 Minutes
Cooking Time:  10 to 15 Minutes

1 pound fresh asparagus
2 1/2 cups skim milk
1 1/2 teaspoons onion powder
1/4 teaspoon salt
1/2 to 1 teaspoon 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
the soup into a pot and heat over medium heat.  Do not boil.  Pour into serving bowls, grind some black pepper on top and garnish with a couple of parsley sprigs.  6 servings.  Serving size is about 1 cup.

Per serving:  1 g. fat, 58 calories, 2 mg. cholesterol, 2 g. dietary fiber,
232 mg. sodium

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