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Suggest a better description1. ADD ASPARAGUS TO SALTED WATER. 2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER. DRAIN; RESERVE LIQUID FOR USE IN STEP 3 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 5. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL THICKENED. 6. TASTE; SEASON WITH SALTS AS NEEDED. 7. POUR SAUCE OVER ASPARAGUS. NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED. Recipe Number: Q00100 SERVING SIZE: 1/2 CUP OR From the
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 11.4mg | 0 % | |
Potassium 30.1mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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