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Asparagus with White Sauce Recipe

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This recipe for Asparagus with White Sauce, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Stetzel
Added: Friday, June 12, 2009


Asparagus, 1 1/2 pounds
2 eggs, hard boiled and diced
2 tablespoons margarine
2 tablespoons flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus thoroughly. Remove scales if sandy or rough. Cook lower stalk pieces uncovered in 1 inch boiling salted water (1/2 tsp. salt to 1 cup water) 5-7 minutes. Add tips; cover and cook 5-8 minutes longer. Drain.

Place eggs in a saucepan and cover with water. Bring to a boil uncovered, then turn down to simmer for eleven minutes. Run cold water over eggs. Peel and dice.

Melt margarine in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Add asparagus and diced hard boiled eggs to white sauce mixture. Heat well and serve.

Yield: 4 servings




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