1 pound fresh asparagus, tough edges trimmed, cut into 1-inch pieces
3 1/2 cups Low Sodium chicken broth, divided
1/4 cup margarine
1/4 cup all-purpose flour
1/3 cup half and half
1/4 teaspoon black pepper

Cook asparagus in 1 cup broth until tender; set aside. Melt margarine in heavy saucepan over low heat; add flour, stirring until smooth. Gradually add remaining broth. Cook, stirring constantly, until thickened.

Stir in cream, pepper and reserved asparagus with liquid. Heat until desired degree of thickness.

Yield: 6 servings

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