I made this for lunch as I had a bunch of asparagus and didn't know what to do with it. I did make some small tweaks to the recipe. I thought 1/2 c of stock wasn't enough to cover asparagus and onion to boil so I used all the required stock as well as added a bay leaf, 3 chunks of fresh ginger and two chopped tomatoes. For the rue, I just used more stock, so ingredients would have to change to 4 cups of stock, 2 for the first step and just shy of 2 cups to be whisked into the flour mix. I also used 2 Tbsp. of heavy cream with milk to make up the 1 cup of milk. It was delicious! Had 2 bowls
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I made this for lunch as I had a bunch of asparagus and didn't know what to do with it. I did...