Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons canola oil
2 tablespoons all-purpose flour
1/4 teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
1 pound fresh or frozen asparagus	Washed, trimmed and chopped
2 teaspoons parsley flakes
3 cups reduced sodium chicken or vegetable broth
4 cups milk or half and half, warmed
1/4 teaspoon ground white pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add onions. Cook until translucent. Stir in flour and toss to coat.
3	Add remaining ingredients and bring to a boil.
4	Reduce the heat to low, cover and cook at a low simmer until mixture thickens.	Cook until internal temperature reaches 165°F.