Servings: 100 Portions
Portions: 1/2 Cup or 4 to 5 Spears Each
36 lb. 4 ounce (40-No. 303 can) asparagus, canned
2 tablespoon salt
1-1/2 gallon water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water and reserved liquid, warm
2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, general purpose, sifted
1 tablespoon salt
Reconstitute milk and warm water and reserved liquid; heat to just below boiling. DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add flour mixture to milk stirring constantly. Simmer 5 minutes or until thickened. Heat asparagus. Pour sauce over asparagus.