Recipe - Fresh Asparagus With Cream Sauce

LISA CRAWLEY TSPN00B
2 pound Fresh Asparagus
One fourth cup Butter
One fourth cup Flour
Three fourths cup Milk
Three fourths cup HalfnHalf
2 Eggs; hard boiled minced
2 tablespoon 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip