Instructions: In a 2 quart saucepan, saute the onion nad celery in butter until tender.

Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.

Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

Yield: 4 servings.

(using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1

Wisconsin

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