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1
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Blanch the tips of the asparagus until just tender, 3-5 minutes. Drain (saving water for some of the broth) and set aside asparagus tips. Chop the spears, peeling the tough ends first if needed.
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2
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Cook the water, potato, onion, celery with asparagus until soft, 15-20 minutes. Remove from heat, puree, and return to heat.
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3
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Blend broth, dry milk powder, flour, and salt and pepper separately. Add to soup and cook over medium heat until mixture thickens slightly (stir constantly).
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4
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Drain yogurt slightly and place a dab in each bowl. Pour soup over it and garnish with the reserved asparagus tips.
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