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Curry Creamed Asparagus

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Ingredients
  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
  Salt 1⁄2 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)
Directions

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.
Drain well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Asparagus
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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