Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----lisa crawley tspn00b-----
2 pounds fresh asparagus
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup half-n-half
2 eggs; hard boiled -- minced
2 tablespoons fresh lemon juice
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.
