• 1 pt. milk
  • 2 Tb. flour
  • 2 Tb. butter
  • 1 c. asparagus purée
  • 1 tsp. salt
  • 1/8 tsp. pepper


Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.