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Creamed Asparagus (frozen) for 100
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Servings: 100 Portions
Portions: 1/2 Cup or 4 to 5 Spears Each
20 lb asparagus, cuts and tips, frozen
2 tablespoon salt
1 1/2 gallon water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water and reserved liquid, warm
2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, general purpose, sifted
1 tablespoon salt
Add 2 tablespoon salt to 1 1/2 gallon boiling water. Add asparagus to salted water. Bring to a
boil; boil gently, UNCOVERED, 8 minutes or until just tender. Drain; reserve liquid; set
aside. Reconstitute milk and warm water and reserved liquid; heat to just below boiling.
DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add flour
mixture to milk1 stirring constantly. Simmer 5 minutes or until thickened. Taste; season
with salt as needed. Pour sauce over asparagus.
NOTE:
Frozen asparagus spears may be used.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
