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Curry Creamed Asparagus Recipe
|Asparagus||2 1⁄2 Pound, washed, tough ends cut off, cut into diagonal slices about 1/2 inch long (Reserve 3 Spears For Garnish)|
|Boiling water||2 Cup (32 tbs), salted|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Chopped green onion||3 Tablespoon|
|Curry powder||1⁄4 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk/1 2/3 cups milk plus 1/3 cup white wine||2 Cup (32 tbs)|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
Calories 200 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 33.6 mg
Sodium 267.6 mg11.2%
Total Carbohydrates 18 g5.8%
Dietary Fiber 4.5 g18%
Sugars 7.7 g
Protein 9 g18.6%
Vitamin A 41.3% Vitamin C 23.4%
Calcium 20.1% Iron 25.8%
*Based on a 2000 Calorie diet
Cook over high heat until water resumes boiling, reduce heat, and simmer until tender-crisp, about 8 minutes.
Add to melted butter in a saucepan the onion, curry powder, and salt, and cook for a few minutes.
Stir in flour.
Gradually add milk (or milk-wine mixture); cook and stir over medium heat until mixture boils and thickens, about 10 minutes.
Add drained asparagus pieces and turn into shallow baking dish (about 1 1/2 -quart size).
Place the 3 spears on top for garnish.
Sprinkle with cheese, and bake, uncovered, in hot oven (425°) for 15 minutes (if refrigerated, for 25 minutes).
Makes 4 to 6 servings.