Creamed Asparagus

Creamed Asparagus

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.

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