1/2 pound asparagus, woody ends removed, cut in 1 inch pieces

one can cream of celery soup

3/4 cup milk

2 ounces cream cheese

1 teaspoon butter or margarine

1/2 teaspoon Spike or Mrs. Grass seasoning

pepper to taste

Steam or saute asparagus in until very tender. In medium saucepan, mix all ingredients. Simmer 10 minutes, stirring often. If desired, puree soup.

Servings: 2 for main course, 4 for appetizer or side dish

Tips: This rich soup takes advantage of the Spring bounty of asparagus.

Keep asparagus fresh in your fridge by treating them like cut flowers. Place upright in a jar with an inch of water. Add or change water as needed. This will make your asparagus last a week or longer.