Asparagus And Chicken
|Fresh asparagus||1 1⁄2 Pound|
|Cut up cooked chicken||3 Cup (48 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Light cream||1 Cup (16 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Blanched slivered almonds||1⁄2 Cup (8 tbs)|
Heat oven to 375 degrees.
Wash asparagus and cut into 1-inch pieces, keeping the bottom ends separate from the tips.
Cook bottom ends in boiling salted water until just starting to get tender, about 10 minutes.
Add tips and cook 5 minutes more or until tender.
Butter a shallow baking pan about 13 x 9 1/2 x 2 inches and spread cooked asparagus in bottom.
Sprinkle with chicken pieces.
Melt butter in saucepan.
Sprinkle in flour, salt, pepper, mustard and paprika and let bubble up together, stirring constantly.
Remove from heat.
Add chicken stock and cream all at once and stir to blend well.
Return to moderate heat and cook, stirring constantly, until boiling, thickened and smooth.
Stir in pimento.
Pour over asparagus and chicken.
Sprinkle with almonds.
Bake about 25 minutes or until bubbling well.