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)

Swiss Cheese Custard with Asparagus (1975)