by Ruby Viola Kotter Freeman
fresh asparagus
flour
milk
salt
Break tough ends off asparagus spears and wash. Cut into bite-sized pieces. Steam until just barely tender. Remove asparagus from pan. Heat milk and a little bit of the water left from steaming the asparagus. Make thickening with some of the milk and 3T of flour or so and pour it into the heated milk. When thickened, add asparagus back into the sauce and serve. It also tastes good over mashed potatoes.
~Freshly picked asparagus tasted especially good in cream sauce. Now we grow it in the garden, but it used to grow wild along the ditch banks.
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