INGREDIENTS

1. 1mediumonion, chopped
2. 1/2cup choppedcelery
3. 1/4cupbutteror margarine
4. 2tablespoonscornstarch
5. 1cupwater
6. 2chicken bouillon cubes
7. 3/4lbfresh asparagus, cut into 1 &quot,pieces
8. 2cupsmilk
9. 1/4-1/2teaspoon gratedlemons, rind of
10. 1/8teaspoonground nutmeg
11. 1dashseasoning salt (optional)

DIRECTIONS

1. In med saucepan, saute onion and celery in butter until tender.
2. Dissolve cornstarch in water.
3. Add cornstarch mixture and bouillon cubes to saucepan.
4. Bring to boil over med heat; cook and stir 2 minute.
5. Add asparagus and reduce heat.
6. Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
7. Add milk and spices.
8. Cover and simmer 25 min, stirring occasionally.