Creamed Asparagus (above)

Press, Volume CX, Issue 32384, 25 August 1970, Page 4

Creamed Asparagus (above)

For four servings you will need: 1 small tin asparagus 2 hard-boiled eggs 2 onions 2 rashers bacon 3 tablespoons butter 3 tablespoons flour 1 cup milk i cup cream or evaporated milk 1 cup fine brown breadcrumbs (fresh) Additional butter Salt Pepper Paprika Method: Grate onions and saute in butter until soft but do not allow to brown. Blend in flour and after cooking for a minute or two, add liquid from the

asparagus, the milk and the cream or evaporated milk, stirring continually until thick and smooth. Reserve four asparagus tips and cut the rest into small pieces. Add these with the chopped hard-boiled eggs to the sauce. Season to taste with salt pepper and paprika and pour into well buttered ramekins or scallop shells. Melt about 2 tablespoons butter in a pan and when hot toss the fresh brown crumbs in this until thoroughly coated. Spoon these around the edges of the shells or dishes. Remove rind from bacon and cut into small pieces, placing one or two on each dish with an asparagus tip. Bake at 350 for 10-15 minutes or until thoroughly heated and the bacon lightly crisped.