Cream of Asparagus Soup

1 bunch of asparagus (1 lb)
1 can chicken broth (14 oz)
1 Tbsp butter or margarine
1 Tbsp flour
1 small can evaporated milk (5 oz)
Salt and pepper to taste

Wash asparagus and cut off the more tender top 3 inches of each stalk. Cut into 1/2 inch pieces and set aside. Cut off the last 1-2 inches of woody stalk and discard. Cut the rest of the stalk into 1/2 inch pieces and simmer for about 7 minutes in enough salted water just to cover pieces. Drain asparagus and return to pan along with the pieces from the top 3 inches of asparagus. Add chicken broth and simmer for 15 minutes until asparagus is tender. Blend to make a puree.

Melt the butter and add flour and milk to make a roux and add to the asparagus puree. Add salt and pepper to taste.