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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Ingredients:
29 Ounce(s) White Asparagus; (2 Cans)
2 Tablespoon(s) Margarine
2 Tablespoon(s) Unbleached Flour
1/2 Cup(s) ;Asparagus Liquid
1/2 Cup(s) Ham;Cut into Julienne Strips
1/8 Teaspoon(s) Nutmeg; Freshly Grated
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS) |
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