Photo: Cala
Estimated Nutrition (whole recipe, rough)
739
Calories
24g
Protein
21g
Fat
114g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb Asparagus
- 4 cup Milk
- 2 tbl Butter
- 2 tbl Flour
- 1/8 tsp Pepper
- 1 tsp Salt
- =
Directions
1
1. Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly.
2
2. Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside.
3
3. Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk.
4
4. Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil.
5
5. Boil for 5 minutes.
6
6. Add the tips and serve.
Recipe sourced from
fandom