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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 wine
2 Tablespoon(s) Margarine
1/2 Cup(s) Ham;Cut into Julienne Strips
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS) |
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