F 1 D 0 -- 2001 11 21  Asperagus and Potato


4 large potatoes
3 hard boiled eggs
1 can asperagus spears (8 oz) reserve liquid
.25c fresh chopped dill
.5 small chili chopped
2 oz cheese (cheddar, grated, about 1 cup)
.5ts hot paprika
qs butter

White Wine Sauce.

2tb butter
3 cloves garlic
2tb flour
1.25c milk
canned asperagus liquid from above
dry white wine to taste
.5ts salt
1 lemon, just the juice


Heat oven to 350F.
Grease baking dish.
Peel wash and slice potatoes.
Boil until tender.
Arrange them on bottom of baking dish.

Slice eggs.
Arrange as a layer on top.
Sprinkle with dill and chili.

Cover with remaining potatoes.
Reserve three as a garnish if you like.
Arrange the asperagus over the top.

Pour sauce over potatoes.
Top with grated cheese.
Sprinkle paprika.
Dot with butter.
Bake for half an hour (or until golden).

Sauce Procedure.

Melt butter.
Saute the chopped garlic until soft.
Stir in flour.
Cook until pale.
Remove from heat.
Add milk.

Stir quickly to remove lumps.
Add white wine to taste.

Stir in lemon juice.
Stir constantly.
Return to heat.
Keep stirring.
Add asperagus juice.
Cook until smooth and thick.