Spargel in Weisser Sosse
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 29 | ounces |
asparagus, white
|
* |
| 2 | tablespoons |
margarine
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| ½ | cup |
asparagus
liquid |
|
| ½ | cup |
milk
|
|
| 4 | ounces |
ham
cut into julienne strips |
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 838.1 | ml/g |
asparagus, white
|
* |
| 3E+1 | ml |
margarine
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
asparagus
liquid |
|
| 118 | ml |
milk
|
|
| 115.6 | ml/g |
ham
cut into julienne strips |
|
| 0.6 | ml |
nutmeg
freshly grated |
|
| 1.3 | ml |
salt
|
|
Directions
Drain asparagus spears, reserving ½ 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.
