White Asparagus with White Sauce —“Spargel”



1 pound fresh white asparagus (or 1 jar of white asparagus)

2 tbsp butter or margarine

2 tbsp all-purpose flour


For fresh asparagus, cut off lower end portion which is probably tough, and peel. Place flat in a saucepan and cover with water. Add just a pinch of salt. Bring to a boil, then reduce to a simmer until tender. Drain asparagus reserving the liquid it was cooked in. 

For jarred asparagus, simply place flat in a bowl to be covered by white sauce.

 White sauce:

Melt butter in a saucepan. Stir in flour and cook mixture for about a minute. Slowly add the liquid from asparagus, stirring with a whisk constantly, until mixture thickens and becomes glossy. Boil for a couple of minutes to make sure flour is integrated and cooked. If sauce becomes too thick, add a little milk. Don’t add too much milk or you will take away from the flavor of the asparagus. Add salt and pepper to taste.

**We doubled this recipe to make a nice pan full for our Cypress ‘family’ to try it.