• ¾ lb of asparagus, fresh.
• 5 cups of water.
• 1 ½ cups of canned chicken broth.
• 2 tablespoons of plain low-fat yogurt.
• 1 teaspoon of salt.
• Pinch of black pepper.
• Pinch of cayenne pepper.

Break the hard ends off the asparagus spears; then cut the remaining asparagus into one-inch pieces.

Using a saucepan, bring the five cups of water and teaspoon of salt to the boil over high heat.
Add the fresh asparagus and cook until tender (takes about 4 minutes).
Drain into a colander set over a bowl to catch the liquid; and save 2 cups of the liquid.

Place the asparagus and 2 cups of liquid in a blender and mix until smooth. Pour the mix into a saucepan.

Stir in the chicken broth, black pepper and cayenne pepper; bring to the boil. Remove from heat.
Stir in the plain yogurt.

Serve as desired.