Ingredients1 large onion
1/2 c. celery, chopped
1/4 c. butter or margarine
2 1/2 Tbsp. cornstarch
1 1/2 c. chicken broth
3/4 lb. fresh asparagus, trimmed and cut into 1-inch pieces
2 c. milk
1 tsp. lemon zest - plus 1 Tbsp. for garnish
1/4 tsp. lemon juice
fresh ground pepper to taste
1/8 tsp. ground nutmeg
Directions
In a 2 qt. saucepan, saute the onion and celery in butter until tender. Dissolve cornstarch in chicken broth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp tender, about 3 minutes. Stir in milk, lemon zest and juice, and seasonings. cover and simmer for 20 minutes, stirring occasionally.
Adjust seasonings. Add more broth if too thick.
Serve with a sprinkling of lemon zest.
