Sauce with asparagus

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  • jar of pickled asparagus: 1
  • Eite: 1/2 l
  • small onion: 1
  • wheat flour: 1 tablespoon
  • butter: 1 tablespoon
  • Nutmeg: taste.
  • Salt: taste.
  • Pepper: taste.


Cut it into small pieces the most tender of the asparagus. Heat the milk, onion, cut in two, flour and butter. Season with salt and pepper and element a little bit of nutmeg. Join the pieces of espagos and let it boil for about 5 minutes, stirring frequently.

You can serve in a gravy boat or lie directly on the plate. In this case, remove the onion in advance.

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