2 pounds of asparagus (trimmed in small pieces)
1/2 cup of unbleached flour
1 stick of real butter
1 small onion (chopped)
1 clove of fresh garlic (Minced)
1 pinch of cayenne pepper
1 pinch of nutmeg
Salt to taste.
In a thick-based saucepan, melt the butter and saute’ the asparagus trimmings, the onion, and garlic until onion looks translucent. Then add the flour and stir until flour is well blended. Add enough water to fill 3/4 of the saucepan. Bring to a boil and lower flame. Simmer, covered for about 20 minutes or until it thickens, stirring from time to time. Serve with croutons (*). Serves 6.
(*) Croutons
3 cups of bread cut in cubes
1/4 cup of Extra Virgin Olive Oil
1 tablespoon of Italian Seasoning (italian herbs)
Mix all ingredients in a bowl. Spread the mixture evenly in a baking sheet and bake in 300 degree F. oven until toasted. Cool and store in a air-tight container at room temperature until ready to use. Yields 3 cups.