Lemon Asparagus Soup

Directions

• In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
• Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
• Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.