Recipe#1065

Servings: YIELD: 100 Portions
Portions: 1/2 Cup or 4 to 5 Spears Each
Pan Size:
Temperature:

INGREDIENTS

20 lb asparagus, cuts and tips, frozen
2 tbsp. salt
1 1/2 gal water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water and reserved liquid, warm
2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, general purpose, sifted
1 tbsp. salt

INSTRUCTIONS

Add 2 tbsp salt to 1 1/2 gal 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.