INGREDIENTS
2 lb
asparagus spears, chopped into 1 inch pieces
2 tbsp
butter
1/2
white or yellow onion, diced
1 tbsp
minced garlic
juice of ½ medium lemon
4 cups
chicken or vegetable broth
1 cup
milk - I used fat free half & half (see note)
1 cup
shredded parmesan cheese
2 tsp
salt (or to taste)
1/2 tsp
black pepper