Ingredients
• 3/4 cup chopped asparagus
• 1 tsp low fat butter
• 1/2 cup low fat milk (99.7% fat-free)
• 2 tsp cornflour mixed with 2 tbsp low fat milk
• 1/4 cup grated processed cheese
• 1/4 cup asparagus spears
• 1 tbsp low fat cream
• Salt and to taste

To serve
• Cream cracker biscuits or vegetable sticks

Method
• Combine the asparagus with a cup of water in a non-stick deep pan and cook over a medium flame till it softens.
• When cool, blend in a mixer till smooth. Strain and keep aside.
• Heat the butter in another non-stick pan, add the asparagus purée and sauté over a medium flame for few seconds, while stirring continuously.
• Add the milk, cornflour-milk mixture, cheese, salt and pepper, mix well and simmer for five minutes or till the mixture thickens.
• Remove from the flame, add the asparagus spears and cream and mix gently.
• Serve hot with cream cracker biscuits or vegetable sticks.