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Asparagus with Lemon Sauce
 
 

2 pounds asparagus, cooked  ¼ cup butter or margarine ¼ cup flour  2 cups milk  2 egg yolks, beaten  2 tablespoons lemon juice  1 teaspoon salt  ¼ teaspoon pepper Toast In a small saucepan, over medium heat, make a white sauce by melting butter, adding the flour and stirring in the milk. Stir until the sauce thickens. Add egg yolks, lemon juice and seasoning. Arrange cooked asparagus on toast and pour sauce over top.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.