wash asparagus. chop off tough ends and discard. place in a roasting pan and drizzle with olive oil. sprinkle creole seasoning over. mix and roast in the oven at 400 for 20 - 30 min. stir half way through

when done remove and put in a large stock pot. just cover with water and bring to a boil. boil for 10 min. drain asparagus and reserve stock. let asparagus cool

in the same pot melt butter. add onion and garlic. saute for 6-7 min. add flour and make a roux. stir constantly for about 5 minutes

when asparagus is cool enough to work with put in blender with enough stock to puree. add puree back to the stock and add cream. mix well.

slowly add this mix to the roux a little at a time. stir the entire time until all mix is incorporated. let bind over med heat a couple minutes. should be a thick chowder.

add celery seed and salt and pepper to taste. bring mix to a bubble. add milk until you ger the desired consistency. i like mine a little thicker but add milk for a creamy soup

if it gets too thin slowly sprinkle more flour in until thick enough. heat through and serve.