Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 (9 oz.) packages quick-frozen cut-up asparagus
3 tbsp butter or margerine
1 1/2 tbsp flour
3/4 cp liquid from asparagus
3/4 cp undiluted evaporated milk
1/2 tsp salt
1/4 tsp pepper
sprinkling of nutmeg
1 - Cook asparagus as described on package.
2 - Drain.
3 - Measure liquid and add water to make 3/4 cp.
4 - Melt butter or margerine in saucepan.
5 - Stir in flour smoothly.
6 - Add asparagus water, stirring until smooth.
7 - Add milk.
8 - Stir and cook 1 or 2 minutes; add seasonings.
9 - Cook and stit until thickened.
10 - Add asparagus.
11 - Heat just to boiling point.
12 - Serve on toast.
Asparagus au Gratin Prepare asparagus as described above. Pour as-
paragus and cream sauce into shallow baking dish. Sprinkle generously
with grated Cheddar cheese. Add a dusting of paprika. Heat in moderate
oven (375 degrees F.) until cheese is melting and browned. Serve at once.