[snipped: excellent recipe for making canned asparagus edible]
Asparagus Mornay reminds me of Mom's habit of adding chopped boiled eggs when she didn't have enough asparagus to make creamed asparagus for six people. My asparagus breakfast usually leaves out the boiled eggs, since we are only two: Slice fresh-picked asparagus diagonally, paper thin at the base of the stalk, and wider and wider as it grows more tender toward the tip. Reserve the tips. Stir the slices in hot butter until the color starts to brighten, then add the reserved tips and stir until they are greasy. Dump in a cup of milk shaken up with two tablespoons of flour or one tablespoon of cornstarch, stir over high heat until it thickens. Serve at once over toast, mashed potatoes, or hot biscuits. If butter is unavailable or forbidden, use salad oil and add a thin sliver of extra-sharp cheddar cheese with the milk. If a heartier dish is wanted, add chopped boiled eggs, ham, or the like.
If salt or pepper is wanted, add it to the milk before putting in the flour. -- Joy Beeson http://joybeeson.home.comcast.net/ http://roughsewing.home.comcast.net/ http://n3f.home.comcast.net/ -- Writers' Exchange http://www.timeswrsw.com/craig/cam/ (local weather) west of Fort Wayne, Indiana, U.S.A. where it's asparagus season To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
