Spargel in Weisser Sosse (White Asparagus In White Sauce)
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Germany
Known as a German recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/8 ts Nutmeg; Freshly Grated
- 29 oz White Asparagus; (2 Cans)
- 2 tb Unbleached Flour
- 1/2 c ;Asparagus Liquid
- 2 tb Margarine
- 1/2 c Milk
- 1/4 ts Salt
- 4 oz Ham;Cut into Julienne Strips
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander