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1 lb. asparagus, trimmed and
2 Tbsp. cornstarch
1 tsp. salt
pinch of pepper
2 c. milk
2 Tbsp. margarine
2 Tbsp. dry sherry

In a 2 quart saucepan, cook asparagus in boiling water
until tender. Drain. Reserve one-half cup cooking liquid and
one-half cup asparagus. Place reserved cooking liquid and
remaining asparagus in blender or food processor. Blend until
smooth. In same saucepan, combine cornstarch, salt and pepper.
Gradually stir in milk until smooth. Add margarine. Stirring
constantly, bring to boil over medium-low heat and boil one
minute. Stir in asparagus puree and sherry until well blended.
Add reserved asparagus. Stirring constantly, cook until heated
through. Makes about 3 1/2 cups.

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