Wash asparagus thoroughly, removing scales; swish heads vigorously about in cold water to loosen and remove any soil. Break off woody end and discard. Cut stalks into 1/2-inch pieces. Drop into the boiling water, add the 1 teaspoon salt, and cook uncovered until very tender. Mash the cooked asparagus in its liquid. Combine cream and milk in a saucepan; mix flour to a paste with 1/4 cup cold water, stir into milk mixture and heat until it boils and thickens, stirring constantly. Add salt, celery salt, onion and mashed asparagus with its liquid. Reheat and add butter. Serve with pimiento sprinkled over each serving. 4 servings Posted to recipelu-digest Volume 01 Number 352 by firstname.lastname@example.org (Nadia I Canty) on Dec 9, 1997
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|Serving Size: 1 Serving (963g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 716 (75%)|
|Amt Per Serving||% DV|
|Total Fat 79.5g||106 %|
|Saturated Fat 49.3g||246 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 278.7mg||86 %|
|Sodium 333.7mg||12 %|
|Potassium 1242.7mg||33 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 38.9g|
|Protein 18.9g||27 %|
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Calories per serving: 953
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