2
cans (15 oz each) green asparagus spears, drained
1
cup half-and-half
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Steps
1
In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth. Cook 5 to 7 minutes, stirring constantly, until thoroughly heated.
2
Remove from heat. Stir in asparagus. In food processor or blender, process asparagus mixture until smooth. If necessary, asparagus mixture can be processed in batches. Return to saucepan.
3
Stir in half-and-half. Cook 5 to 8 minutes, stirring occasionally, until slightly thickened and thoroughly heated.
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