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In a large saucepan, melt the margarine over medium heat. Add the onions and saute for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender. Using the slotted spoon, remove 1/2 cup of asparagus to a plate. Puree the soup, in batches if necessary, in a food processor for 45 seconds or until smooth. Return soup to the saucepan, add the milk. Cook, uncovered, over medium heat until hot. (Do not boil.) Ladle soup into bowls and garnish with the reserved asparagus.
Makes: Six 1-cup servings
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