Place asparagus and onion in a saucepan with ½ cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender. Reserve asparagus tips for garnish. Place remaining vegetables in blender and purée until smooth. Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown. Stir in the remaining 1¼ cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable purée and milk into the saucepan. Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through. Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist. Recipe Serves:6 - 8.0 oz Servings For more recipes from the top chefs at Brookdale's senior assisted living communities visit: