Kosher salt and freshly cracked black pepperto taste
fresh lemon juiceto taste
Trim the stalks of the asparagus; cut stalks into ½-inch pieces; set aside.
Cook onion in the olive oil and 1 tablespoon of the butter in a heavy 4-quart pot over medium-low heat, stirring, until softened.
Add asparagus pieces and season with salt and pepper to taste; cook, stirring often, about 5 minutes.
In a blender or food processor, combine the asparagus/onion mixture and ¾ cup of the vegetable broth. Cover; blend or process until smooth. Set aside.
In a medium saucepan melt remaining tablespoon of butter; stir in flour and add in nutmeg and lemon zest. Cook about two minutes.
Add milk and cook stirring till slightly thickened and bubbly. Cook 1 more minute, then stir in the vegetable mixture and remaining broth. Cook and stir until heated through. If necessary, you may need to stir in additional milk to achieve the desired thickness. Season with salt and pepper and squeeze with lemon juice, to taste. Serve immediately.
Recipe adapted from Better Homes & Gardens New Cookbook 11th Edition
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