| 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.”