Serves: 6
Total Calories: 125
To prepare fresh asparagus: snap off and discard woody base of stalks. Slice with long, slanting cuts about 1/2 inch thick. Cook in small amount of boiling, salted water until just barely tender. Drain. Combine next flour ingredients in sauce pan and heat thoroughly. Add the asparagus and almonds. Serve in six patty shells or over toast points.
This Creamed Asparagus recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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