| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Asparagus, Carrots | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Trimmed asparagus |
| 2 | tb | Margarine |
| 3 | Flour | |
| 1 | c | Chicken broth |
| 1 | c | Skim milk |
| 1/4 | c | Dijon mustard |
| 1 | ts | Fresh lemon juice |
| 1 | ds | Wht pepper |
INSTRUCTIONS
Melt margarine in med. saucepan. Stir in flour, cook 1 min. Add broth and milk, stirring constantly w/ whisk. Bring to boil, lower heat and simmer for 5 mins. Remove from heat and whisk in mustard, lemon juice and white pepper. Keep warm while cooking asparagus- don't boil. >From -1001 LOW- FAT RECIPES 68 cal 1.4 fat gm. per serving (serves 8) Let me know how it is! Posted in KitMail by UTAUfans@aol.com. Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 3, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”