Ingredients
1 teaspoon canola oil1 small onion, chopped1 garlic clove, minced2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)1 can (14-1/2 ounces) reduced-sodium chicken broth4 tablespoons all-purpose flour, divided2-1/2 cups fat-free milk, divided2 tablespoons butter3/4 teaspoon salt1/8 teaspoon dried thyme1/8 teaspoon pepper1/2 cup half-and-half cream2 tablespoons white wine1 tablespoon lemon juiceMinced fresh chives, optional
Preparation
In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
