Directions:
- Cook asparagus and keep it warm.
- Melt butter in top of double boiler over hot water; blend in flour with wooden spoon.
- Add milk and cream gradually; stir constantly.
- Cook over low heat until smooth and thick.
- Reserve 1 tsp.
- Egg; add remainder to sauce; mix well.
- Place asparagus in serving dish; sprinkle with lemon juice.
- Pour sauce in gravy boat; sprinkle with reserved egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.26 Kcal (1345 kJ) | ||
| Calories from fat | 194.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.61g | 33% | |
|---|---|---|---|
| Cholesterol | 141.46mg | 47% | |
| Sodium | 283.57mg | 12% | |
| Potassium | 649.78mg | 14% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 11.85g | 24% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 202.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 84.62 Kcal (354 kJ) | ||
| Calories from fat | 51.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 33% | |
|---|---|---|---|
| Cholesterol | 37.26mg | 47% | |
| Sodium | 74.69mg | 12% | |
| Potassium | 171.15mg | 14% | |
| Total Carbs | 6.13g | 8% | |
| Sugars | 1.93g | 29% | |
| Dietary Fiber | 1.47g | 22% | |
| Protein | 3.12g | 24% | |
| Vitamin C | 4.5mg | 28% | |
| Iron | 1.4mg | 30% | |
| Calcium | 53.2mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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