1 pound fresh
asparagus, washed and cut into 1 inch pieces
1 medium onion, finely diced
1 tablespoon Wondra sauce and gravy flour
salt and pepper to taste
buttered toast for serving
Simmer asparagus in water until tender. Drain. Add butter and diced onion to pan
and sauté for 1 minute.
Add cooked asparagus, milk and Wondra
flour. Simmer for 1 minute or until the sauce thickens. Add salt and pepper to
Serve over buttered toast.