Cheesy Asparagus Soup

I've been thinking about asparagus a lot lately--maybe because I've spent the last two days freezing it and pickling it.

Mostly I've been marveling over how much I love it, considering that as a child I despised its flavor.  I can still remember gagging down the required mouthfuls, and trying to think if there was anything I hated more.

Somewhere along the years I decided it was actually tolerable, and then good, and then I started craving it's green springy flavor.  As soon as the first signs of spring appear I start dreaming about asparagus dishes.  A good incentive to clean out the last of it from the freezer.

This recipe is excellent for those cold winter days when you are hungry for soup.  Usually I make it with frozen asparagus.  The creamy base makes it a dish that will sometimes appeal to those who aren't as fond of asparagus. 

10 ounces fresh or frozen asparagus

1/4 cup chopped onion

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup butter

1/3 cup flour

2 cups milk

8 ounces cheddar cheese

2 teaspoons chicken bouillon

Cook asparagus, and onion in 3 cups of water with bouillon until tender-approximately 5-10 minutes. ( you don't want it mushy--just tender ) Do not drain.  Meanwhile make a white sauce with butter, flour, and milk.  After it is thickened add salt, pepper, and cheese stirring until melted.  Combine white sauce with cooked asparagus and onion and serve.  Yield 4-6 servings.