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Ingredients
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/4 cup butter
- 2 tablespoons cornstarch
- 1 cup water
- 2 chicken bouillon cubes
- 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups milk
- 1/4 to 1/2 teaspoon grated lemon peel
- 1/8 teaspoon ground nutmeg
- Dash seasoned salt
- ,
Preparation
Step 1
•In a 2-qt. saucepan, saute the onion and celery in butter until
tender. Combine cornstarch and water; stir into the saucepan with
bouillon. Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened.
•Add asparagus. Reduce heat; cover and simmer until asparagus is
crisp-tender, about 3-4 minutes.
•Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and
simmer for 25 minutes, stirring occasionally. Yield: 4 servings.
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