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asparagus white sauce

Back in the day, and by "the day" I mean when I was a little girl, my mom and an older neighbor, affectionally called Flornie, would drive around the country looking for wild asparagus.

They'd cut it out of ditches and along fence rows. And I'd hang out in the car and wonder how on earth they could spot something green growing amid nine thousand other green grasses and weeds and plant life in general.

My mom finally started growing her own asparagus, and the recipe that follows became a lunchtime staple. 

Not for me, of course. I wouldn't have touched asparagus if they'd paid me in pizza and CrunchWrap Supremes. 

But now that my husband and I have our own asparagus patch, we're -- dare I admit it -- making this recipe our own lunchtime staple. 
This time of year, we eat Aldi asparagus, but we're looking forward to the day when we can cut our own and lap up this sauce that smothers it.

We still see wild asparagus in the ditches now and then, and I hope we always do. Because maybe, some day, when little Georgia is four or five, I'll drive HER around and listen to her talk about how gross asparagus is. And we'll have finally come full circle. 

Asparagus White Sauce

2 T butter
2 T flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter. Add flour, salt and pepper. Slowly add milk until bubbling or steaming. Pour over toast and steamed asparagus.  


  1. I think our taste buds just need time to "grow up"! I love asparagus now, and our kids like it for a while...until it becomes too much of a staple...then they get tired of it! :)

  2. My daughter has always loved asparagus!! I cannot wait to share the sauce recipe with her, yummy!

  3. You need four times the sauce on that plate as you've shown. Farmers burn calories, lots of them, and they have to come from somewhere. Trust me.

    1. Chris concurs. I'll rectify the situation promptly.

  4. And here I thought that was from your patch and I've been telling everyone that in Missouri there's already asparagus to cut! I should read the fine print, eh?


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