Free Recipes at rubyglen.com! Asparagus Soup 1 pound fresh asparagus 2 1/2 cups skim milk 1 1/2 teaspoons onion powder 1/4 teaspoon salt 1/2 to 1 teaspoon dry mustard fresh-ground black pepper to taste fresh parsley sprigs or chives Wash and trim asparagus spears, and steam until just tender. Chop the asparagus into 1-inch pieces, and place in a blender or food processor.  Add the milk, onion powder, salt and mustard, and blend at high speed until smooth. Pour the soup into a pot and heat over medium heat. Do not boil. Pour into serving bowls, grind some black pepper on top and garnish with a couple of parsley sprigs. 6 servings. Serving size is about 1 cup. Per serving: 1 g. fat, 58 calories, 2 mg. cholesterol, 2 g. dietary fiber, 232 mg. sodium