Spargel In Weisser Sossegerman vegetables 29 oz white asparagus; (2 cans) 2 tablespoon margarine 2 tablespoon unbleached flour 1/2 cup ; asparagus liquid 1/2 cup milk 4 oz ham; cut into julienne strips 1/8 teaspoon nutmeg; freshly grated 1/4 teaspoon salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. |
