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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