1 LB FRESH ASPARAGUS-  TRIMMED  1 1/2 CUP CHICKEN BROTH  2 TABLESPOONS CHOPPED ONION  1 CUP MILK OR CREAM  SALT & PEPPER   COOK WASHED ASPARAGUS IN 2 C. BOILING WATER UNTIL TENDER DRAIN, RESERVING 1 C. WATER TRIM OFF TIPS TO RESERVE FOR GARNISH PUT CHICKEN STOCK, ONION, RESERVED WATER IN POT AND BRING TO A BOIL ADD THE ASPARAGUS AND SIMMER 5 MIN. PUREE IN BLENDER OR FOOD PROCESSOR RETURN TO POT, ADD MILK OR CREAM, SALT  & PEPPER HEAT AND TOP WITH RESERVED ASPARAGUS TIPS UPON SERVING. (4 CUPS)