Asparagus and Red Pepper Soup

2 lb asparagus, trimmed, cut into 1-inch pieces
2 cup vegetable broth
1 roasted red pepper diced (1/3 to 1/2 cup total)
1 can evaporated skim milk x pepper to taste

Place asparagus and broth into 4 qt pan and simmer for 15 minutes, until tender.

Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.

Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk. Heat until thickened to your liking.

NOTE: You can add some thickener (flour, cornstarch) to hasten the process. I started the pepper roasting at about the same time as the asparagus, and it worked out fine to add to soup. Serve with a salad and hearty bread!