Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk. Heat until thickened to your liking. NOTE: You can add some thickener (flour, cornstarch) to hasten the process. I started the pepper roasting at about the same time as the the asparagus, and it worked out fine to add to soup. Serve with a salad and hearty bread!