*  Exported from  MasterCook  *

                           Asparagus Goldenrod

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Asparagus*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Fresh asparagus spears
   2      tablespoons   Butter or margarine
   2      tablespoons   All-purpose flour
   1      cup           Milk
     1/4  teaspoon      Salt
                        Dash of pepper
     1/2  cup           Cottage cheese
   3      slices        Toast -- cut in half (optiona
   3                    Hard-cooked eggs -- diced
                        Hard-cooked egg slices
                        Mint leaves

Snap off tough ends off asparagus. 
 Remove scales from stalks with a knife or vegetable peeler, if desired.
Cook asparagus, covered, in boiling water 6 to 8 minutes or until crisp-tender.
 Drain.Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
 Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  
Stir in salt and pepper. Fold in cottage cheese; cook over low heat 1 minute.
Place asparagus on toast, if desired, or arrange on serving platter; top with sauce,
 and sprinkle with egg. Garnish with hard-cooked egg slices and mint leaves. 
Yield: 6 servings.

MICROWAVE DIRECTIONS: Snap off tough ends of asparagus.
 Remove scales from stalks with a knife or vegetable peeler, if desired.
 Combine asparagus and 1/4 cup water in a shallow 2-quart casserole. 
Cover with lid, and microwave at HIGH for 6 to 8 minutes or until crisp-tender.
 Drain.Place butter in a 1-quart glass measure. 
Microwave at HIGH for 45 seconds or until melted. Add flour, stirring until smooth. 
Gradually add milk, stirring well. Microwave at HIGH for 6 to 7 minutes 
or until thickened and bubbly, stirring after 2 minutes, then at 1 minute intervals. 
Stir in salt and pepper.  Fold in cottage cheese.  Microwave at HIGH for 30 seconds. 
Place asparagus on toast, if desired, or arrange on serving platter; top with sauce, 
and sprinkle with egg. Garnish with hard-cooked egg slices and mint leaves.

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