Asparagus In Ambush
|Lean bacon strip||2 , diced|
|Asparagus spears||1 Pound, trimmed|
|Butter margarine||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Low fat milk||1 Cup (16 tbs)|
|Black pepper salt||1⁄4 Teaspoon|
|Red cayenne pepper||1⁄8 Teaspoon|
|Heavy cream||1 Tablespoon|
|English muffins||4 , toasted|
|Parsley||2 Tablespoon, minced|
1. In a 10-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp; transfer to paper towels to drain.
2. Meanwhile, half-fill a medium-size saucepan with cold water and bring to a boil over high heat. Add the asparagus, lower the heat, and simmer for 3 minutes or until just crisp-tender. Drain, rinse with cold water, and drain again.
3. In the same saucepan, melt the butter over moderately high heat. Whisk in the flour and cook until bubbly. Whisk in the milk and bring to a boil. Lower the heat; cook, stirring constantly, for 3 minutes or until thickened.
4. Stir in the asparagus with the seasonings and cream; cook for 2 minutes or until heated through. Ladle over the muffin halves; sprinkle with the bacon and parsley.