Cream of Asparagus Soup

2 slices bread, cubed
1 pound asparagus spears
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1 cup chicken broth
1 cup evaporated milk
2 tbsp flour
1 tsp fresh lemon juice
pepper to taste

To prepare croutons: preheat oven to 300. Arrange bread crumbs on baking sheet; bake for 15 minutes or until crisp and golden.

To prepare soup: Trim woody ends off asparagus; discard. Chop remaining asparagus into 1 inch pieces; set aside. Spray a saucepan with nonstick spray; over medium heat saute garlic and onion for 3 minutes, stirring often. Add asparagus, parsley, broth and 1 1/2 cups water. Bring to a boil; reduce heat to low. Cover and simmer for 20 minutes. Puree soup in blender; return to saucepan. Whisk together milk and flour until smooth. Whisk milk mixture into soup in saucepan. Heat soup over medium-low heat for 5 minutes, stirring often. Add lemon juice and pepper. Divide soup evenly among 4 bowls; sprinkle evenly with croutons and serve.