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See below ingredients and instructions of the recipe
1 lb Asparagus
4 c Milk
2 tb Butter
2 tb Flour
1/8 ts Pepper
1 ts Salt
1. Cut the tips off the asparagus 1 1/2 inches from the top and wash
thoroughly.
2. Take the tips and cover in a pot with boiling water, cook until
they are tender. Set the tips aside.
3. Use the same water and cook the rest of the asparagus the same
way. When cooked the water can be poured out and the asparagus grated
and added to the milk.
4. Melt the butter and mix with it the flour, salt and pepper. Then
add the asparagus. Stir continually and bring to a boil.
5. Boil for 5 minutes.
6. Add the tips and serve.
SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 4/92 1/93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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