Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         asparagus -- trimmed/chopped
   2      tablespoons   cornstarch
   1      teaspoon      salt
   1      pinch         black pepper
   2      cups          milk
   2      cups          half-and-half
   2      tablespoons   butter or margarine
   2      tablespoons   dry sherry

Preparation:

1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving 1/2 cup cooking liquid. 2. Place reserved liquid and all but 1/2 cup asparagus in blender or food processor; blend until smooth. 3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth. 4. Add butter; stirring constantly, bring to boil over medium-low heat and boil 1 minute. 5. Stir in asparagus puree and sherry; blend well, then add reserved 1/2 cup asparagus. 6. Cook until heated through, stirring constantly.