Rate this recipe
5/5
(2 Votes)
Ingredients
- 1/4 Cup of Oleo (or Butter)
- 2/3 Cup of White Sauce Mix
- 1 Chicken Bouillion
- 2 Cups Water
- 1 Cup Finely Chopped Cooked Asparagus
Details
Servings 3
Preparation
Step 1
In Medium Saucepan over low heat, melt Oleo.
Remove from heat.
Add White Sauce Mix, Bouillion and Water.
Bring to a boil over Medium heat.
Boil one minute stirring constantly.
Stir in Asparagus.
Heat Thoroughly.
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