1. Steam asparagus until almost done but still a bit crisp. Set aside to cool a bit. Combine potatoes and onion with water (or water and stock), margarine and seasonings.
2. Simmer until vegetables are tender. Chop asparagus into small pieces and add to mixture. Bring back to simmer.
3. Puree most of the mixture with immersion blender or by removing most to a blender and then returning to pot. Most vegetables should be blended, but there should still be some chunks of potato and asparagus.
4. Add nondairy milk and bring briefly to boil. If the soup is too thick, add a bit more water or milk.
I served with toasted french bread.
Source of recipe: Adapted from an artichoke/potato soup recipe in an old Allinson Flour vegetarian cookbook.