Serves 4 Ingredients 500g fresh asparagus, trimmed and cut into 2.5cm pieces 80g chopped onion 400ml chicken stock 30g butter 2 tablespoons plain flour 1 teaspoon salt 1 pinch ground black pepper 250ml milk 125ml soured cream 1 teaspoon fresh lemon juice 1. In a large saucepan, combine asparagus, chopped onion and 125ml of the chicken stock. Cover, and bring to the boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the