Fresh asparagus with cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| LISA CRAWLEY TSPN00B----- | ||
| 2 | pounds | Fresh Asparagus |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| ¾ | cup | Milk |
| ¾ | cup | Half-n-Half |
| 2 | Eggs; hard boiled -- minced | |
| 2 | tablespoons | Fresh Lemon Juice |
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.
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