Asparagus has a chewy, woody bottom, which should not be eaten, so we are going to cut Asparagus into three parts, Chewy bottom(for stock), Tips for Garnishing, and the middle part, which is cut into 1 inch pieces.

In a pressure cooker or pot, put water with 1/2 tsp salt and the woody Asparagus parts. Give 3 whistles or if using a pot, cook for 30 minutes, covered.

When pressure releases naturally from Pressure cooker, remove the woody parts of Asparagus and throw away.

In boiling stock, add Asparagus tips for 2 minutes and remove from boiling stock and put in some iced water. This retains the color and stops the cooking process.

Now add the remaining Asparagus(the middle part) to the stock and give it 2 whistles in pressure cooker or cook in a pot till done.

Cool completely and blend in a blender.

Melt butter in a pan,add Garlic and Onion powder.

Add Flour and keep stirring with a whisk, very important.

Add Milk and continue to stir with whisk, it will thicken.

Add blended Asparagus and continue to stir with whisk. Make sure there are no lumps.

Give it a boil and simmer for 5 minutes.

At this point, if you want to add Greek yogurt or cream, do so now(optional)I added Greek Yogurt.

After adding Greek yogurt or cream, just heat but do not bring to a boil.

Garnish with Asparagus tips and enjoy!