INGREDIENTS

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
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Converted by MM_Buster v2.0l.

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