Ingredients:

1 lb. asparagus, cleaned and trimmed

4 hard cooked room temperature eggs,

peeled and sliced

 

Cream Sauce:

3 Tbsps. butter

3 Tbsps. all purpose flour

1 1/2 cups milk

 

Cook asparagus spears in salted water until tender, but not mushy. Drain and keep warm. Meanwhile, make cream sauce by melting butter in small pan or skillet. Add flour, stirring and cooking for about 1 minute. Add milk and whisk until smooth. Cook, stirring constantly, until mixture thickens and comes just under the boil.

 

To Serve: Arrange asparagus spears in bowl or casserole dish. Then scatter sliced eggs over asparagus. Ladle cream sauce over top, being sure to leave some egg exposed for presentation. If using as a meal, serve on toasted bread.

 

Yield: 4 servings Creamed Asparagus/Egg. Double recipe for Thanksgiving Day.

 

Submitted by Michael & Melanie Alexander