Preparation:
If the ends of the asparagus are woody, cut them off. If necessary, cut
asparagus into 3 or 4 inch lengths. Boil or steam in salted water until
just
tender. The cooking time will vary, but it should take about 10 minutes.
Drain, reserving 1/2 cup liquid.
In a saucepan melt butter. Stir flour in a small quantity of water until a
paste is formed. Blend flour paste into melted butter. Add milk and simmer
until a light sauce is formed. If sauce seems to thick, add portion of
reserved liquid. Add asparagus and simmer until hot and ready to serve.
Salt
and pepper to taste.
Servings: 6 |
