Asparagus with Creamed Vegetable Sauce Recipe
A great dish for a party, allow your guests to indulge in this Asparagus With Creamed Vegetable Sauce!
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientAsparagus
Ingredients
Asparagus - 2 sm. Bunches
Butter
Lemon juice - 1 tbsp.
New potatoes - 12 sm.
Flour - 1/4c.
Salt - 1 1/2 tsp.
Dash of pepper
Onion salt - 1/4 tsp.
Milk - 2 c.
Cooked peas - 1 c.
Cooked celery - 3/4 c., sliced
Directions
MAKING
1) Trim the asparagus stalks and discard the woody ends.
2) In a saucepan, boil water with salt.
3) Add asparagus and cover till tender.
4) Drain and keeping the stems together, fan out on a heated platter.
5) In a pan, gently heat 1/3 cup butter.
6) Add in the lemon juice, mix and pour over the asparagus.
7) Around the center of each potato peel a 1/2- inch strip.
8) Add the potatoes into boiling salted water and cook through. Drain.
9) In a pan, gently heat a 1/2 stick of butter.
10) Add in flour and seasonings and mix well till smooth.
11) Slowly add in the milk while stirring.
12) Gently cook, stirring constantly, till thick.
13) Place the hot potatoes across the asparagus.
SERVING
14) Stir 3/4 of the peas and celery into the cream sauce.
15) Add over the potatoes.
16) Spoon remaining peas and celery over sauce.
1) Trim the asparagus stalks and discard the woody ends.
2) In a saucepan, boil water with salt.
3) Add asparagus and cover till tender.
4) Drain and keeping the stems together, fan out on a heated platter.
5) In a pan, gently heat 1/3 cup butter.
6) Add in the lemon juice, mix and pour over the asparagus.
7) Around the center of each potato peel a 1/2- inch strip.
8) Add the potatoes into boiling salted water and cook through. Drain.
9) In a pan, gently heat a 1/2 stick of butter.
10) Add in flour and seasonings and mix well till smooth.
11) Slowly add in the milk while stirring.
12) Gently cook, stirring constantly, till thick.
13) Place the hot potatoes across the asparagus.
SERVING
14) Stir 3/4 of the peas and celery into the cream sauce.
15) Add over the potatoes.
16) Spoon remaining peas and celery over sauce.
