- Prepare asparagus by cutting off and discarding the lower 1/3 of the stalk. Cut off the tips, cook for 5 minutes in water, and save for garnishing. Chop up the stalks.
- In a 2 1/2 quart saucepan, saute chopped asparagus stalks with onion in olive oil for 15 minutes. Sprinkle in the flour, lower heat, and continue to stir while cooking for 10 more minutes.
- Slowly pour in broth and water, and continue to stir until the broth thickens, about 10 minutes.
- Remove from heat and add LACTAID® Fat Free Milk. Using either an immersion blender or a regular blender, process mixture until smooth. Add tarragon, dill, ginger, salt and pepper and mix for 1 minute. Return to low heat and cook until soup is warm. Garnish with asparagus tips.