Fresh Asparagus with Cream Sauce



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Fresh Asparagus with Cream Sauce

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

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

Serves:

4 Servings 		 
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