Gourmet taste with easy preparation

1 pound fresh Asparagus, cleaned and tough ends trimmed
2 cups water
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup Longmont Dairy low-fat or whole milk
1 teaspoon grated lemon peel

Cut tips from asparagus stalks: reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour asparagus with water into blender, cover and blend until smooth.

In heavy 3 quart saucepan or Dutch oven, heat butter until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Whisk in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in asparagus mixture from blender, bouillon granules, curry powder, salt, pepper, and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with grated lemon peel.
4 servings.