Recipe for Creamed Asparagus (Frozen 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3/4 qt WATER, WARM
1/2 gal WATER, BOILING
1 lb BUTTER PRINT SURE
813/1000 oz MILK, DRY NON-FAT L HEAT
20 lb ASPARAGUS FZ
2 cup FLOUR GEN PURPOSE 10LB
1 tbl SALT TABLE 5LB
Instructions:
Instructions: 1. ADD ASPARAGUS TO SALTED WATER.

2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER.

DRAIN; RESERVE LIQUID FOR USE IN STEP 3

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

5. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
THICKENED.

6. TASTE; SEASON WITH SALTS AS NEEDED.

7. POUR SAUCE OVER ASPARAGUS.

NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED.

SERVING SIZE: 1/2 CUP OR

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