Ingredients
1 medium onion, chopped1/2 cup chopped celery1/4 cup butter2 tablespoons cornstarch1 cup water2 chicken bouillon cubes3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces2 cups milk1/4 to 1/2 teaspoon grated lemon zest1/8 teaspoon ground nutmegDash seasoned salt
Preparation
In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.
