Sundzy, May 7, 1989 - North Shore News

CLOVERLEAF

CHUNK LIGHT

IN OIL OR WATER
_ 1849 Tin

$4 29

355mi TIN

350g BAe he

$949

Cod Fish Sticks

RUPERT BRAND

T.V. Dinners

SWANSON’S - BEEF,SALISBURY S

SWISS STEAK, FRIED CHICKEN... 2839 MIN. PKG.

SERVES 6 - 8
PREPARATION TIME 15 MINS.
COOKING TIME 30 MINS.

2ibs. fresh asparagus

4 tbs.(% stick) butter

4 large shailots, finely chopped
(or green onion will do)

6 tbs. flour

Visp. saffron

6 cups chicken stock

2 egg yolks

1 cup creamo

White pepper to taste

Cut off the tips of the
asparagus,drop in boiling water
for 30 seconds, drain, and set
aside. Cut the remaining stalks
into % inch lengths. Melt half of

the butter and sauté the stalks
and shaliots (or green onions) for
5 minutes. Set aside.
In another pot, melt the remain-
ing butter and stir in the flour.
Cook for 1 or 2 minutes without
browning. Add the saffron, stock,
and sautéed asparagus stalks.
Simmer for 15 minutes or until
tender. Pass through a food mill
or strainer. Cool slightly.
Whisk the egg yolks and creamo
together, Slowly add to the puréed
soup, whisking constantly. Cook
over a low heat for 5 minutes.
Season to taste with the white
pepper. Serve garnished with the
reserved asparagus tips.

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