Ingredients for eight persons

200 grams of white asparagus and their juice
2 small onions
2 tablespoons margarine
1 cup of milk
1 tablespoon corn starch
1 and a half liters of chicken broth (natural or instant)
2 teaspoons of chopped parsley
1 pinch of pepper
salt

Method of preparation

Peel and dice the onion and sauté in the margarine.

Dissolve the corn starch in a little water and put in a sauce pan along with the pepper and salt and cook about 4 minutes.

Heat the milk and add to the mix stirring constantly so lumps do not form. Allow to cook 15 minutes over low heat.

Add the liquid from the asparagus and the chicken broth.

Bring to a boil and add the tips of the asparagus.

Simmer 10 minutes taste for salt, and before serving sprinkle with parsley.