Add the parsley vinegar and dill. Mix 3 tablespoons butter and flour together in the same pot over medium low heat until flour is dissolved and mixture is smooth 2 to 3 minutes. Gradually stir in broth. Stir in the asparagus puree and the milk. Keep the tips and stalks separate.
Cook stirring constantly until the mixture boils. Serve as a side dish or over toast. Cover and boil for 3 minutes or until crisp tender. Add asparagus and saute until crisp tender. Cook onion in 2 tablespoons butter in a 4 quart heavy pot over moderately low heat stirring until softened.
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Bring to a boil and then add the asparagus back in. Add milk asparagus and salt to butter flour mixture and simmer until thickened 10 to 15 minutes. In a small skillet saute the onion in the remaining butter until onion is soft and translucent. As far as brunch recipes go this ones the best. Cook asparagus for 3 minutes in boiling water until just tender.
Delicious fresh asparagus in a creamy sauce and smothered with shredded cheese. To prepare the asparagus cut off and discard the woody ends then neatly cut the tips away from the stalks. Put the sour cream in a small bowl and stir in a ladleful of the hot soup. Add broth and simmer. Spread about 1 teaspoon butter onto each piece of toast.
Meanwhile in a small skillet saute onion in butter until tender. Whisk in the remaining chicken broth and increase the heat to medium. In a medium pan melt butter and then add flour to form a roux and cook for 1 minute. Set pan with asparagus aside. Add asparagus pieces and.
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A huge shout out to michigan asparagus and cabot cheese for making today s recipe possible. In a large skillet bring water to a boil. Transfer to a greased 11x7 in. In a large skillet melt 2 tbs. A huge shout out to michigan asparagus and cabot cheese for making today s recipe possible.
In a large skillet melt 2 tbs. In a heavy pot over medium heat melt butter. Meanwhile in a small skillet saute onion in butter until tender. Delicious fresh asparagus in a creamy sauce and smothered with shredded cheese. Bring to a boil and then add the asparagus back in.
Transfer to a greased 11x7 in. Stir in the flour salt and pepper. Cook stirring constantly until the mixture boils. Cover and boil for 3 minutes. Add the parsley vinegar and dill.
