Dora Findley, B.H.S.
- 1 lb asparagus, trimmed and chopped
- 2 Tbsp cornstarch
- 1 tsp salt
- Pinch of pepper
- 2 cup milk
- 2 Tbsp margarine
- 2 Tbsp dry sherry
In 2 quart saucepan, cook asparagus in boiling water till tender. Drain. Reserve 1/2 cup cooking liquid and 1/2 cup asparagus. Place reserved cooking liquid and remaining asparagus in blender or food processor. Blend until smooth. In same saucepan, combine cornstarch, salt and pepper. Gradually stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium low heat and boil one minute. Stir in asparagus puree and sherry until well blended. Add reserved asparagus. Stirring constantly, cook until heated through.
Makes about 3 1/2 cups.
