Spray a large saucepan liberally with nonstick cooking spray. Heat saucepan over medium-low heat. Add onions and garlic, and sauté until clear, mixing constantly so they don’t burn.

Add asparagus and six to eight cups water (depending on your preference of thickness. I usually start with six and add more if necessary). Raise heat and bring to a boil. Add soup mix, salt and pepper. Cover and cook about 25 minutes, until asparagus is tender.

Add yogurt and puree with hand blender until smooth.