How to make it

  • 1. place the asparagus and the choppped onion in a pan with 1/2 cup of the vegetable stock and brith to a boil reduce heat and let simmer until the vegetables are tender.
  • 2. then place in blender and puree until smooth.
  • 3. melt the butter in a pan and stir while sprinkling in the flour salt and pepper into the butter do not let the flour brown all the mixture to cook only 2 minutes and then stir in the remaining vegetable broth and increase the heat and stir until mixture is at a boil.
  • 4. Stir in the vegetable puree and milk in the pan and then whisk in the yogurt and then the lemon juice and stir until heated through and ladle into bowls and garnish with asparagus tips and sprinkle with some parmesan cheese

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