Instructions: * The recipe called for baking potatoes.

Snap off tough ends of asparagus spears, and remove scales with a knife or vegetable peeler, if desired. Cut asparagus spears into 1-inch pieces, and set aside. Combine chicken broth, potato, and chopped thyme in a large saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 5 minutes. Add asparagus pieces, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Remove from heat, and let cool slightly. Drain vegetable mixture through a sieve over a large bowl, reserving 1-1/2 cups cooking liquid. Place vegetable mixture in a food processor, and process until mixture is smooth. Strain pureed vegetable mixture through a sieve into saucepan. Stir in reserved cooking liquid, evaporated skim milk, salt and pepper. Serve soup warm or chilled. Garnish each serving with lemon slices and thyme springs, if desired.

Yield: 4 servings (Serving size 1 cup)

** (Using my Weight Watcher POINTS manager the calculation is 2 points per serving and that is what I use in my daily calculation)

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