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Saturday, April 22, 2017

Asparagus Allemande

Only had 1 can, so it's more sauce than asparagus, but you get the idea.
Asparagus Allemande

Got a couple of cans of asparagus you don’t know what to do with? Or maybe you picked up some fresh asparagus in the produce aisle. Here’s how to make a nice asparagus dish for potluck. This is pretty much cooked asparagus in something called an Allemande sauce. I toned it down a bit from the French version of an Allemande and made one spice substitution, but it’s close enough to call it an Allemande sauce.


  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tbsp George Washington chicken style broth powder
  • salt (to taste)
  • 1/8 tsp nutmeg
  • 1/8 tsp paprika
  • 2 cans asparagus
  • 1 tsp lemon juice
  • ¼ cup evaporated milk
  • ½ cup water


  • Melt butter in large skillet
  • Stir in flower until it thickens
  • Add evaporated milk and all spices
  • Add water and lemon juice till sauce is the right consistency
  • Drain asparagus and add to sauce. If using fresh asparagus, boil if first till tender then add to Allemende sauce.
  • Heat till bubbling slightly.

Serving Suggestion:

Pour the mixture into a serving dish. Garnish with sprigs of parsley. Can be reheated on Sabbath before potluck. It’s a different take on asparagus but if you can get a couple of cans on sale, it’s a nice and unexpected addition to your potluck repertoire and won't break your budget.

 © 2017 by Tom King

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