VOLUME 1 - Kilimanjaro Foods

Spargel In Weisser Sosse
4 Servings
29 oz white asparagus,(2
cans) 2 T margarine
2 T unbleached flour
1/2 c ,asparagus liquid
1/2 c milk
4 oz ham,cut into julienne
-strips
1/8 t nutmeg,freshly grated
1/4 t salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat
margarine in a saucepan. Add flour; blend. Gradually pour in
asparagus liquid and milk. Stir constantly over low heat until sauce
thickens and bubbles. Add cooked ham and seasonings. Gently stir in
asparagus spears; heat through but do NOT boil. Serve in preheated
serving dish.