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"Those who forget the pasta are condemned to reheat it."--Unknown

Creamed Asparagus Recipe

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This recipe for Creamed Asparagus is from Cooking With Lizzie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
2 T. flour
¼ t. salt
⅛ t. pepper
1 c. milk
asparagus stems
Directions:
Directions:
Chop asparagus stems into small pieces and cook in water until soft. Melt butter over low heat. Stir in flour, salt and pepper. Cook and stir constantly until mixture is smooth and bubbly. Gradually stir in milk. Boil until thickened, stirring constantly. Add asparagus. Eat over toast.
Personal Notes:
Personal Notes:
Lizzie would cut off the tops of the asparagus, dredge them in flour and fry in butter. The stems would be saved for another day for creamed asparagus, sometimes even freezing the stems.

The measurements above are from a basic white sauce. It's unlikely that Lizzie measured her ingredients, she may have made it more like the creamed peas recipe.

 

 

 

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