Curry Creamed Asparagus
|Asparagus||2 1⁄2 Pound, washed, tough ends cut off, cut into diagonal slices about 1/2 inch long (Reserve 3 Spears For Garnish)|
|Boiling water||2 Cup (32 tbs), salted|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Chopped green onion||3 Tablespoon|
|Curry powder||1⁄4 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk/1 2/3 cups milk plus 1/3 cup white wine||2 Cup (32 tbs)|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
Lay asparagus slices and spears in a large shallow pan; pour over them enough boiling salted water to cover.
Cook over high heat until water resumes boiling, reduce heat, and simmer until tender-crisp, about 8 minutes.
Add to melted butter in a saucepan the onion, curry powder, and salt, and cook for a few minutes.
Stir in flour.
Gradually add milk (or milk-wine mixture); cook and stir over medium heat until mixture boils and thickens, about 10 minutes.
Add drained asparagus pieces and turn into shallow baking dish (about 1 1/2 -quart size).
Place the 3 spears on top for garnish.
Sprinkle with cheese, and bake, uncovered, in hot oven (425°) for 15 minutes (if refrigerated, for 25 minutes).
Makes 4 to 6 servings.