1 pound asparagus spears 1/2 cup water 2 1/2 cups milk 1 teaspoon dried onion flakes 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon capers 1/8 teaspoon pepper 1 large egg, hard-boiled and chopped
Chop asparagus spears and cook in water until tender, about 5 minutes; drain. In a blender or food processor, combine the asparagus with milk, dried onion flakes, salt, dry mustard, capers, and pepper. Process until smooth. Heat to serving temperature and garnish with chopped, hard-boiled egg.