1 pound fresh asparagus
3/4 cup onion (Chopped)
1/2 cup vegetable broth
1-2 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch black pepper (Ground)
1 cup vegetable broth
1 cup soya milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup Parmesan cheese (Grated)
Place the Asparagus and Onion in a saucepan with almost 1/2 cup vegetable broth. Bring the broth to a boil. Then reduce the heat and let it cook on low flame until the vegetables are tender.
Keep a few asparagus tips for garnishing. Place the remaining vegetable mixture in an electric blender and make a puree.
Melt butter in the pan that was used for simmering the asparagus and onions. Continuously stir while sprinkling flour, salt, and pepper in the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining vegetable broth and increase the heat. Continue stirring until the mixture starts boiling.
Stir the vegetable puree and milk into the saucepan. Whisk the yogurt into the mixture, followed by lemon juice. Stir until heated through. Garnish with reserved tips. Sprinkle the Parmesan cheese if desired.