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- Trim asparagus and cut into 1 1/2 inch pcs. Cook in lightly salted water till tender. Make a sauce by melting the butter, stir in the flour and chicken cube, and gradually add in lowfat milk while cooking on medium high heat. When all lowfat milk has been added and mix is smooth and cooking, remove from heat. Drain asparagus, keep 3/4 c. of the liquid. Pour white sauce over asparagus and stir well to achieve the desired consistency, add in the reserved liquid or possibly more lowfat milk. This is good over toast or possibly baked potatoes. By adding a bit more lowfat milk and all of the juice, this can be made into cream of asparagus soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1008g | |
| Calories 498 | |
| Calories from Fat 242 | 49% |
| Total Fat 27.5g | 34% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1044mg | 44% |
| Potassium 1567mg | 45% |
| Total Carbs 43.69g | 12% |
| Dietary Fiber 10.5g | 35% |
| Sugars 22.48g | 15% |
| Protein 25.5g | 41% |
