| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | German | German, Vegetables | 4 | Servings |
INGREDIENTS
| 29 | oz | White Asparagus, 2 Cans |
| 2 | T | Margarine |
| 2 | T | Unbleached Flour |
| 1/2 | c | Asparagus Liquid |
| 1/2 | c | Milk |
| 4 | oz | Ham, Cut into Julienne Strips |
| 1/8 | t | Nutmeg, Freshly Grated |
| 1/4 | t | Salt |
INSTRUCTIONS
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 176
Total Fat: 19.3g
Cholesterol: 31.1mg
Sodium: 1917.1mg
Potassium: 246.6mg
Carbohydrates: 20g
Fiber: 5.1g
Sugar: 5.3g
Protein: 9.7g