Assemble these supplies:
- 2 cups canned asparagus tips
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/2 teaspoon salt
- nutmeg, few grains
- 1 1/2 cups milk
- 6 eggs
- 6 slices of toast
Steps in preparation:
- Heat the asparagus in a double boiler. Prepare a bechamel sauce by melting the butter and oil in a skillet over low heat; stir in the flour, salt, and nut¬meg and blend well. Remove from the heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth. Keep the sauce warm by covering the pan and placing it in hot water.
- Prepare 6 poached eggs according to the directions in "Way of Preparing Poached Eggs". Place each on a piece of buttered toast; carefully place drained asparagus tips on each egg and cover with bechamel sauce. Serve immediately.
- SERVES 6.
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