Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1/2 cup chopped celery

  3. 1/4 cup butter

  4. 2 tablespoons cornstarch

  5. 1 cup water

  6. 2 chicken bouillon cubes

  7. 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces

  8. 2 cups milk

  9. 1/4 to 1/2 teaspoon grated lemon peel

  10. 1/8 teaspoon ground nutmeg Dash seasoned salt

Instructions Jump to Ingredients ↑

  1. In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.


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