| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
German |
German, Vegetables |
4 |
Servings |
INGREDIENTS
| 29 |
oz |
White Asparagus; (2 Cans) |
| 2 |
tb |
Margarine |
| 2 |
tb |
Unbleached Flour |
| 1/2 |
c |
;Asparagus Liquid |
| 1/2 |
c |
Milk |
| 4 |
oz |
Ham;Cut into Julienne Strips |
| 1/8 |
ts |
Nutmeg; Freshly Grated |
| 1/4 |
ts |
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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