Curry Creamed Asparagus Recipe
Ingredients
| Asparagus | 2 1/2 Pound, garnish | |
| Boiling salted water | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Green onion | 3 Tablespoon, chopped | |
| Curry powder | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Flour | 1/3 Cup (16 tbs) | |
| White wine | 2 Cup (16 tbs) | |
| Romano cheese | 1/3 Cup (16 tbs), grated | |
Directions
Lay asparagus slices and spears in a large shallow pan; pour over them enough boiling salted water to cover.
Cook over high heat until water resumes boiling, reduce heat, and simmer until tender-crisp, about 8 minutes.
Drain well.
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.
Cook over high heat until water resumes boiling, reduce heat, and simmer until tender-crisp, about 8 minutes.
Drain well.
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.
Chef
