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Asparagus Soup Marseilles

1 pound asparagus spears
1/2 cup water
2 1/2 cups milk
1 teaspoon dried onion flakes
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon capers
1/8 teaspoon pepper
1 large egg, hard-boiled and chopped

1. Chop asparagus spears and cook in water until tender, about 5 minutes; drain. In a blender or food processor, combine the asparagus with milk, dried onion flakes, salt, dry mustard, capers, and pepper. Process until smooth. Heat to serving temperature and garnish with chopped, hard-boiled egg.

Makes 4 servings.