Marion Harland's Ambushed Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 hard rolls |
1/4 cup butter or margarine, melted |
1 pound fresh asparagus spears, cleaned and cut into 1 1/2-inch pieces |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 cups milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
dash of ground nutmeg |
paprika |
Directions:
1. Cut a 3/4-inch slice from top of each roll; scoop out center, leaving a 1/2-inch shell. Brush inside of each roll with melted butter; bake roll bottoms and tops at 300° for 30 minutes or until rolls are crisp.
2. Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.
3. Melt 1/4 cup butter in a heavy saucepan over low heat; blend in flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until smooth and thickened. Stir in salt, pepper, and nutmeg. Add cooked asparagus, stirring well. Fill bottom halves of rolls with asparagus mixture; sprinkle with paprika. Cover with tops of rolls.
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