Cook asparagus and keep it warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon juice. Pour sauce in gravy boat; sprinkle with reserved egg. Yield: 4 servings. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (63%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 48.2mg||15 %|
|Sodium 109.8mg||4 %|
|Potassium 556.2mg||15 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 14.3g|
|Protein 7.8g||11 %|
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Calories per serving: 248
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