| 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.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”