Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: snap asparagus at stem ends where tender; blend tough ends with water and chicken bouillon and reserve. chop tender upper spears into bite-size pieces and reserve. melt butter; add flour and stir until free of lumps. stir in blended spears and bite size pieces of asparagus with chicken bouillon and bring to full boil, stirring constantly. remove from heat and stir in cream. serve.

Target recipe: snap tough ends off asparagus and discard. place cleaned asparagus in saucepan along with the milk. crumble in the stock cubes and bring slowly to the boil. simmer uncovered for 10-15 minutes until asparagus is just tender. process in a food processor or blender until chunky. melt butter in large saucepan. add flour and cook until pale golden. add soup and stir until it comes back to the boil. serve garnished with the croutons.