| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
LISA CRAWLEY TSPN00B—– |
| 2 |
cn |
White Asparagus 14 1/2 oz |
|
|
Ea |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
c |
Reserved Cooking liquid from |
|
|
Asparagus |
| 1/2 |
c |
Milk |
| 4 |
oz |
Cooked Lean Ham — |
|
|
Julienned |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Drain asparagus; reserve 1/2 c liquid. Heat butter in saucepan. Add flour;
blend. Gradually pour in asparagus liquid and milk; stir constantly over
low heat until sauce thickens and bubbles. Add ham and seasonings. Gently
stir in asparagus; heat through, do not boil. Serve in preheated serving
dish.
Recipe By :
From: Robielynn@aol.Com Date: Sat, 14 Jan 1995 17:29:55 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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