1 pound fresh asparagus, trimmed
2 cups chicken broth
1 medium onion, chopped
1 teaspoon dried tarragon
1 clove garlic, chopped
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
salt and pepper
Discard white part of asparagus stalks; rinse well in cold water.
Cut into 1-inch pieces. Place in saucepan with chicken broth, onion, garlic and tarragon. Bring to a boil over medium heat.
Reduce heat; simmer, covered, 10 to 15 minutes or until asparagus is tender. Reserve a few asparagus tips for garnish. Place asparagus and broth in blender container. Cover and blend until smooth.
In medium saucepan melt butter; stir in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in asparagus puree. Add salt and pepper to taste.
Reheat to serving temperature. Garnish with reserved asparagus tips.
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