RCI-SC.002.0053.001
White Asparagus in White Sauce
My other grandmother's recipe.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (14½ ounces) cans white asparagus2 unitdrained reserving liquid
- 2 tablespoons
- 2 tablespoons
- asparagus water½ cup
- ½ cup
- cooked ham4 ouncescut into julienne strips
- nutmeg⅓ teaspoonfreshly grated
- ¼ teaspoon
Method
1
Drain the canned white asparagus, reserving the liquid in a measuring cup.
2
Measure out ½ cup of the reserved asparagus water and set aside along with the drained asparagus spears.
3
Melt margarine in a heavy-bottomed saucepan over medium heat.
4
Sprinkle flour over the melted margarine and whisk constantly to form a smooth paste (roux).
1 minutes
5
Gradually add the asparagus water while whisking continuously to prevent lumps from forming.
6
Slowly pour in the milk while stirring, maintaining a smooth consistency.
2 minutes
7
Continue cooking and stirring until the sauce thickens to coat the back of a spoon.
3 minutes
8
Add the ham julienne and drained asparagus spears to the sauce, stirring gently to avoid breaking the delicate spears.
9
Season with freshly grated nutmeg and salt, stirring to combine evenly.
1 minutes
10
Heat through for 1-2 minutes until the asparagus is warmed and flavors are blended.