Marion Harland's Ambushed Asparagus

Oxmoor House
6 servings


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6 hard rolls
1/4 cup butter or margarine, melted
1 pound fresh asparagus spears, cleaned and cut into 1 1/2-inch pieces
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of ground nutmeg


Cut a 3/4-inch slice from top of each roll; scoop out center, leaving a 1/2-inch shell. Brush inside of each roll with melted butter; bake roll bottoms and tops at 300° for 30 minutes or until rolls are crisp.

Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.

Melt 1/4 cup butter in a heavy saucepan over low heat; blend in flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until smooth and thickened. Stir in salt, pepper, and nutmeg. Add cooked asparagus, stirring well. Fill bottom halves of rolls with asparagus mixture; sprinkle with paprika. Cover with tops of rolls.

Created date

February 2010