Asparagus Sauce
- 1 bunch asparagus
- 4 ounces milk
- Pepper
- Salt
- Drawn butter
Scrape the asparagus and then parboil. When nearly done, drain and cut into small pieces. Stew in milk with pepper and salt. When done, pour into drawn butter. Serve.
Submitted by Dec 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min