Recipe by Mrs. Wright

Way better than the stuff in a can!

Ingredients Nutrition


  1. Cook asparagus in 1 cup water until tender-crisp. Drain reserving liquid. Saute onion in butter until transparent. Stir in flour, salt and pepper; cook over medium heat, stirring constantly, for one minute. Gradually stir in milk, 1 cup water, reserved liquid and bouillon granules. Cook, stirring with wire whisk, until mixture is thickened and hot. Stir in asparagus. Heat through and serve.

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