Step 1

Heat the canola oil in a large saucepan over medium heat. Add in the onion and cook for four to six minutes, until tender, stirring consistently. Add the garlic and cook for another minute. Then add the asparagus and chicken broth, and bring everything to a boil. Reduce the heat and let the mixture simmer uncovered for 8 to 10 minutes, until the asparagus is tender.

Step 2

Remove the vegetable-broth mix from the heat and let it cool slightly. Transfer everything to a blender and blend until smooth. If you have an immersion blender, you could also blend right in the pot.

Step 3

In a small bowl, whisk together 2 tablespoons of the flour and 1/4 cup of the milk until the mixture is smooth, then set it aside. In a large saucepan, heat the butter over medium heat. Stir in the seasonings and the remaining flour until everything is smooth. Cook for 45 to 60 seconds or until everything is lightly golden brown. Then gradually add in the cream, the rest of the milk and the reserved flour mixture. Bring everything to a boil, stirring constantly, and cook for one to two minutes, until thickened.

Step 4

Stir in the white wine, lemon juice and blended asparagus mixture. Heat everything thoroughly, then transfer to bowls. Top with chives before serving, if desired.