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fresh asparagus water butter green onion flour salt white pepper milk water chicken bouillon granules
Viewed: 23 - Published at: 4 years agoIngredients
- 4 c. fresh asparagus, washed, trimmed and cut in 1/2-inch pieces
- 1 c. water
- 5 Tbsp. butter
- 1/4 c. very finely diced green onion or 1 tsp. onion powder
- 5 Tbsp. flour
- 1/2 to 1 tsp. salt
- 1/4 tsp. white pepper
- 4 c. milk
- 1 c. water
- 1 Tbsp. chicken bouillon granules
Method
- Cook asparagus in 1 cup water until tender-crisp.
- Drain, reserving liquid.
- Saute onion in butter until transparent.
- Stir in flour, salt and pepper; cook over medium heat, stirring constantly, for 1 minute.
- Gradually stir in milk, 1 cup water, reserved liquid and bouillon granules.
- Cook, stirring with wire whisk until mixture is thickened.
- Stir in asparagus.
- Heat through and serve.
