Saute garlic, stirring for about five minutes or until it begins to turn light brown. Add asparagus and saute for about five minutes. The asparagus should still be tender crisp. Add the wine and simmer for two to three minutes. You can also saute fresh mushrooms or onions before adding the asparagus.
Any leftovers make excellent cream of asparagus soup.
Cook frozen broccoli in a small amount of water until tender. In an iron skillet melt butter, add flour, and stir until well mixed but not brown. Add milk, stirring constantly. Stir constantly until soup thickens. Add cooked broccoli and seasoning.