snap the hard woody end off of 1 lb of asparagus spears. Rough Chop remaining pieces and cook in water till tender. Do NOT overcook or you will lose that beautiful green color. (You can put these directly into an ice water bath to retain even more color now)
Drain and Puree in a blender with:
2 T. Butter
2 T. Flour
1 t. Salt
1/2 t. Celery Salt
1/2 t. Onion Salt
1/4 t. Pepper
2 C. Milk (NOTE: I have used 2%, 1% and Non fat milk and all have been good it's just a little creamier with the fat)
Puree till smooth
Put through the sieve to get out woody parts and puree again.
Put through the Sieve again....then add to a pot on stove and add 2 more C. milk.
Heath through till desired temp and serve immediately.