Ingredients
- 2 cans
- 29 oz asparagus (white)
- 1/2 c milk
- 4 oz ham
- 2 t margarine
- 2 t unbleached flour
- 1/4 t salt
- 1/8 t nutmeg
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.
