1 pound fresh asparagus, washed and cut into 1 inch pieces
1 tablespoon butter
1 medium onion, finely diced
1/2 cup milk
1 tablespoon Wondra sauce and gravy flour
salt and pepper to taste
buttered toast for serving
Simmer asparagus in water until tender. Drain. Add butter and diced onion to pan and sauté for 1 minute.
Add cooked asparagus, milk and Wondra flour. Simmer for 1 minute or until the sauce thickens. Add salt and pepper to taste.
Serve over buttered toast.