| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus |
| 2 |
c |
Boiling water |
| 1 |
ts |
Salt |
| 3/4 |
c |
Cream |
| 3/4 |
c |
Milk |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Celery salt |
| 1 |
ts |
Grated onion |
| 1 |
tb |
Butter |
| 1 |
ts |
Finely chopped pimiento |
INSTRUCTIONS
Wash asparagus thoroughly, removing scales; swish heads vigorously about in
cold water to loosen and remove any soil. Break off woody end and discard.
Cut stalks into 1/2-inch pieces. Drop into the boiling water, add the 1
teaspoon salt, and cook uncovered until very tender. Mash the cooked
asparagus in its liquid. Combine cream and milk in a saucepan; mix flour to
a paste with 1/4 cup cold water, stir into milk mixture and heat until it
boils and thickens, stirring constantly. Add salt, celery salt, onion and
mashed asparagus with its liquid. Reheat and add butter. Serve with
pimiento sprinkled over each serving. 4 servings
Posted to recipelu-digest Volume 01 Number 352 by ncanty@juno.com (Nadia I
Canty) on Dec 9, 1997
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