(Asparagus with Cream Sauce)
2 pounds asparagus, fresh
2 quarts water
4 tablespoons butter or margarine
4 tablespoons flour
1 cup milk
If the ends of the asparagus are woody, cut them off. If necessary, cut asparagus into 3- or 4-inch lengths. Boil or steam in slated water until just tender. The cooking time will vary, but it should take about 10 minutes. Drain, reserving ½ cup liquid.
In saucepan melt butter. Stir flour in a small quantity of water until a paste is formed. Blend flour paste into melted butter. Add milk and simmer until a light sauce is formed. If sauce seems too thick, add portion of reserved liquid. Add asparagus and simmer until hot and ready to serve. Salt and pepper to taste.
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.