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Add a photoServings: 4
Ingredients
- 2 lb Fresh Asparagus
- 1/4 c. Butter
- 1/4 c. Flour
- 3/4 c. Lowfat milk
- 3/4 c. Half-n-Half
- 2 x Large eggs, hard boiled -- chopped
- 2 Tbsp. Fresh Lemon Juice
Directions
- Cook asparagus and keep it hot. Heat butter in top of double boiler over warm water; blend in flour with wooden spoon. Add in lowfat milk and cream gradually; stir constantly. Cook over low heat till smooth and thick. Reserve 1 ts egg; add in remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 129 | 61% |
| Total Fat 14.62g | 18% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 139mg | 6% |
| Potassium 366mg | 10% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.04g | 3% |
| Protein 8.24g | 13% |
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