29 oz White Asparagus, (2 Cans)
2 tbsp Margarine
2 tbsp Unbleached Flour
1/2 cup Asparagus Liquid
1/2 cup Milk
4 oz Ham, Cut into Julienne Strips
1/8 tsp Nutmeg, Freshly Grated
1/4 tsp Salt
Directions
Drain asparagus spears, reserving ½ cup of the liquid.
Heat margarine in a saucepan.
Add flour; blend.
Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings.
Gently stir in asparagus spears; heat through but do not boil.