- 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 RecipesAsparagus Fritters (1911)
White House Cream of Asparagus Soup (1887)