Cream of Asparagus Soup

1 large onion
4 cups diced potatoes
4 cloves garlic
2 T olive oil
1 T butter
1/2 c milk
2-3 T flour
salt and pepper to taste
2 cans asparagus
1/4 t rosemary

Chop the onions somewhat coarsely and mince the garlic. Saut� onions in the olive oil for a couple minutes and then add some butter (just a little) and the garlic and continue to saut� a little bit until the onions are starting to go limp. Meanwhile you have drained--save the juice--the asparagus and cut it to size. Add the juice to the onions and then add the diced potatoes. Stir in rosemary. Cook until the potatoes are almost as soft as you want. You want it to get almost dry in the pan toward the end but don't burn it.

Mix milk and flour to make a smooth slurry. Add to onions and potatoes Then add the asparagus. Just before you serve it add the pepper.