Creamed Asparagus

This was one of my grandmother's very favorite recipes because it was quick AND good! She was a pediatrician and fast meals were a necessity!!

Another wonderful thing about this recipe is that it can have several variations and still taste WONDERFUL!!

1 lb. (or so) of fresh asparagus
3 or 4 hard cooked eggs
1/2 lb. (or so) sliced mushrooms -- optional
1 or 1 1/2 cups diced cooked leftover chicken -- optional
1 quart medium white sauce ( Use liquid the asparagus has cooked in for part of the white sauce liquid. You can also stretch the liquid with some chicken broth if you don't have quite enough milk)
1/2 cup shredded chedder or swiss cheese -- optional
about 1 T. butter or oil

While the asparagus cooks, peel the eggs and dice them. Saute the mushrooms, if using, in oil or butter. Make the white sauce by adding more butter and sprinkle the flour over mushrooms and cook until the flour loses it's "raw" taste. Whisk in the broth (if using) and the cooking liquid from the asparagus and mild last of all. add cut-up chicken, diced eggs and heat gently until chicken is warm. Sprinkle cheese over, remove pan from the heat and cover and let set until cheese melts -- will take about 5 or so minutes.

You can also substitute cream of asparagus soup for white sauce of you thin it with the asparagus liquid.

I have also used canned mushrooms in a pinch. This recipe is so fantastic because it can have so many variations and if I use canned asparagus (NOT my first choice!!) I can have a quick meal ready for unexpected guests in the time it takes to boil the eggs!!

The basic version simply contains the eggs and asparagus.

It may be served over toast points, toast, rice, baked or mashed potatoes,
in patty shells.

Sorry this ended up being so long and rambling!!! Kathy