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Ingredients
- 1 lb Fresh asparagus
- 2 c. Boiling water
- 1 tsp Salt
- 3/4 c. Cream
- 3/4 c. Lowfat milk
- 3 Tbsp. Flour
- 1/4 tsp Salt
- 1/4 tsp Celery salt
- 1 tsp Grated onion
- 1 Tbsp. Butter
- 1 tsp Finely minced pimiento
Directions
- Wash asparagus thoroughly, removing scales; swish heads vigorously about in cool water to loosen and remove any soil. Break off woody end and throw away.
- Cut stalks into 1/2-inch pcs. Drop into the boiling water, add in the 1 tsp. salt, and cook uncovered till very tender. Mash the cooked asparagus in its liquid. Combine cream and lowfat milk in a saucepan; mix flour to a paste with 1/4 c. cool water, stir into lowfat milk mix and heat till it boils and thickens, stirring constantly. Add in salt, celery salt, onion and mashed asparagus with its liquid. Reheat and add in butter. Serve with pimiento sprinkled over each serving. 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1131g | |
| Calories 687 | |
| Calories from Fat 441 | 64% |
| Total Fat 50.18g | 63% |
| Saturated Fat 31.22g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 3256mg | 136% |
| Potassium 1075mg | 31% |
| Total Carbs 44.09g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 14.96g | 10% |
| Protein 20.15g | 32% |
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