---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Soups
       Yield: 9 servings
   1 1/2 lb Fresh asparagus
   1 1/2 c  Chopped onion
       6 tb Butter + salt
       6 tb All-purpose flour
       2 c  Water or stock
       4 c  Hot milk
     1/2 ts To 1 t dill weed (to taste)
       1 ts Salt
     1/2 ts White pepper
       2 tb Tamari soy sauce
       Break off and discard tough asparagus bottoms.
    Break off tips; set aside.  Coarsely chop stalks;
   cook in skillet with onion in butter, salting lightly.
    After 8 to 10 minutes, when onions are clear,
   sprinkle with flour.  Continue to stir over lowest
   possible heat 5 to 8 minutes. Slowly add water or
   stock, stirring constantly.  Cook 8 to 10 minutes
   stirring frequently, until thickened.  Cool slightly.
    In blender, puree sauce bit-by-bit with milk until
   thoroughly smooth.  Return puree to 3-quart pan-
   preferably a double boiler.  Add dill, salt, pepper
   and tamari.  Heat gently but don't boil.  As it heats,
   cook asparagus tips in boiling water until tender, but
   still very green, about 2 minutes; drain. Add whole to