| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
LISA CRAWLEY TSPN00B—– |
| 2 |
lb |
Fresh Asparagus |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Half-n-Half |
| 2 |
|
Eggs; hard boiled — minced |
| 2 |
tb |
Fresh Lemon Juice |
INSTRUCTIONS
Cook asparagus and keep it warm. Melt butter in top of double boiler over
hot water; blend in flour with wooden spoon. Add milk and cream gradually;
stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts
egg; add remainder to sauce; mix well. Place asparagus in serving dish;
sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved
egg. Yield: 4 servings.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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