| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| LISA CRAWLEY TSPN00B—– | ||
| 2 | cn | White Asparagus 14 1/2 oz |
| Ea | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | c | Reserved Cooking liquid from |
| Asparagus | ||
| 1/2 | c | Milk |
| 4 | oz | Cooked Lean Ham — |
| Julienned | ||
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Salt |
INSTRUCTIONS
Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk; stir constantly over low heat until sauce thickens and bubbles. Add ham and seasonings. Gently stir in asparagus; heat through, do not boil. Serve in preheated serving dish. Recipe By : From: Robielynn@aol.Com Date: Sat, 14 Jan 1995 17:29:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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