Preparation:
combine 2-1/2 cups flour, 1/2 teaspoon salt, and baking powder-mix well cut in shortening to resemble a coarse meal add milk to make a soft dough turnout onto a lightly floured board and knead lightly press into a lightly greased 9-inch cake pan bake @ 425 degrees for 18-22 minutes, until done in the center combine water and 1 teaspoon salt in a saucepan, over a high flame bring to a boil and add asparagus reduce heat and simmer for 4-5 minutes drain well, reserving 2 cups liquid heat 1/4 cup butter in a saucepan, over a medium flame whisk in remaining flour, heat and stir until smooth slowly whisk in reserved asparagus liquid heat and stir until thickened, remove from heat stir in remaining 1/2 teasooon salt and 1/4 cup butter add asparagus and place over a low flame, until heated through remove shortbread from pan and split in half spread cut sides of bread with the remaining butter arrange bottom half onto a serving platter spread half of the asparagus mixture on top of the lower half cover with the other half of the bread spoon remaining asparagus mixture on top of bread garnish with chopped eggs serve hot |
