Asparagus with Cream Sauce

Course : Asparagus
Serves: 1
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2 pounds asparagus -- fresh
2 quarts water
4 tablespoons butter or margarine
4 tablespoons flour
1 cup milk
1 teaspoon Salt
1 teaspoon Pepper

Preparation / Directions:

If the ends of the asparagus are woody, cut them off. If necessary, cut asparagus into 3 or 4 inch lengths. Boil or steam in salted water until just tender. The cooking time will vary, but it should take about 10 minutes. Drain, reserving 1/2 cup liquid. In a saucepan melt butter. Stir flour in a small quantity of water until a paste is formed. Blend flour paste into melted butter. Add milk and simmer until a light sauce is formed. If sauce seems to thick, add portion of reserved liquid. Add asparagus and simmer until hot and ready to serve. Salt and pepper to taste. Servings: 6

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