Ingredients

The following ingredients have 4 Servings
  • 6 slices lean bacon
  • 6 tbsp butter (Knorr Leek Soup mix)
  • 1 red onion (diced)
  • 2 cloves garlic (minced)
  • 4 tbsp flour
  • 2 cups half and half
  • 1 cup water
  • 1.8 oz Knorr Leek Soup mix (1 package)
  • 2 bunches asparagus (about 40 spears, rinsed)
  • 1/4 cup dry white wine
  • 1/8 tsp marjoram
  • salt and pepper to taste

Instruction

  • Snap off bottoms of asparagus spears. Cut tops into bite-sized pieces. Set aside.
  • Cut bacon into bite-sized pieces and saute in a large saucepan until fat has been rendered and bacon is golden brown. Remove with a slotted spoon and set aside.
  • Add butter and onion to pan and saute until onions are transparent. Add garlic and continue cooking for 2-3 more minutes.
  • Stir in flour until well combined.
  • Stir in half and half, water, and soup mix.
  • Add asparagus to the pan.
  • Cook on low for 30 minutes or until asparagus is slightly tender.
  • Stir in wine, marjoram and salt and pepper to taste.
  • Serve immediately.
  • Makes 4 servings