Ingredients
- 2 cans
- 650 gr asparagus (white)
- 120 ml milk
- 110 gr ham
- 9 gr margarine
- 5 gr unbleached flour
- 1 gr salt
- 1 gr nutmeg
Drain asparagus spears, reserving half 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.
