Friday, April 6, 2018

Asparagus with Almond Butter Sauce (1958)

  • 2 lbs asparagus, cooked
  • 4 tbspns butter
  • 2-1/2 tbspns flour
  • 1-1/4 cup milk
  • 1/4 tspn salt
  • Dash of cayenne pepper
  • 2 egg yolks
  • 2 tbspns lemon juice
  • 1/2 cup toasted, slivered almonds
Melt 2 tablespoons of butter and blend into flour. Add milk and seasonings; cook and stir until thickened. 

Beat the egg yolks lightly. Stir a little of the cooked sauce into yolks, then combine yolks into cooked sauce. Cook and stir over low heat for 3 or 4 minutes, but do not allow to boil. 

Stir in remaining butter, 1 tablespoon at a time. Slowly stir in lemon juice. Hold over hot water to keep warm.  

Just before serving, pour sauce over cooked hot asparagus and sprinkle with almonds. Makes 6 servings.

"This never-fail sauce is good on broccoli and cauliflower, too."

(Origin - "A Book of California Cookery" by the Oakland Tribune, Martha Lee, Home Economics Editor, 1958.)

More "Lost" Asparagus Recipes
Asparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)

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