Asparagus In Ambush – We Love God!

Ask yourself this question. Who benefits if you do not spank you child? Surely not the child. The (biblical) passages make it clear that such failure places the child at risk. Who benefits? You do. You are delivered from the discomfort of spanking the child. You are delivered from the agony of inflicting pain on one who is precious to you. You are delivered from the inconvenience and loss of time which biblical discipline requires. I believe this is why the Bible says in Proverbs 13:24 – “He who spares the rod hates his son, but he who loves him is careful to discipline him.” According to this passage, hatred is what will keep me from spanking my child. Love will force me to it.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy		April 1993	1	Servings

INGREDIENTS

2		Crusty rectangular dinner
		rolls each about 5
		inches
		long
3	T	Unsalted butter
3	T	Minced onion
1	T	All-purpose flour
1	c	Milk
		Freshly grated nutmeg to
		taste
1 1/2	t	Freshly grated lemon zest
3/4	lb	Asparagus, trimmed and
		peeled
2	T	Minced fresh parsley leaves

INSTRUCTIONS

Preheat the oven to 350F. With a serrated knife cut off the top  fourth
of each roll to form a lid and with a fork remove and discard  the soft
inner portion of the bottom sections, leaving two 1/4- to
1/2-inch-thick shells. In a heavy saucepan melt the butter over
moderately low heat, brush the insides of the bread shells and the
lids lightly with about half the butter, and bake the shells and the
lids on a baking sheet in the oven for 8 to 10 minutes, or until they
are pale golden and crisp.  While the shells are baking, cook the onion
in the remaining melted  butter over moderately low heat, stirring,
until it softened. Add the  flour and cook the roux, stirring, for 2
minutes. Add the milk in a  stream, whisking, and bring the mixture to
a boil, whisking. Add the  nutmeg, the zest, and salt and pepper to
taste and simmer the sauce,  stirring occasionally, for 3 minutes.
While the sauce is simmering, steam the asparagus in a steamer set
over boiling water, covered, for 3 to 4 minutes, or until it is
crisp-tender. Divide the asparagus between the bread shells, stir the
parsley into the sauce, and spoon the sauce over the asparagus. Top
the asparagus with the lids.  Serves 2 as a brunch or lunch entree.
Gourmet April 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 884 Calories From Fat: 376 Total Fat: 42.8g Cholesterol: 111.1mg Sodium: 1309.2mg Potassium: 1567.7mg Carbohydrates: 102.3g Fiber: 8.4g Sugar: 21g Protein: 26.2g