Ingredients
5 cups broccoli florets, cut into bite sizes, blanched 1 cup canned whole kernel corn or boiled corn,
2 tbsp. cream of asparagus powder blanched
1 tbsp. cornstarch 1 tbsp. cornstarch
1/2 clove garlic, minced 1 onion, sliced
2 tbsp. butter 1 cup water
salt to taste
Sauté garlic and onion ion butter.
Dissolve cream of asparagus powder and cornstarch in 1 cup water.
Stir into sautéed mixture and cook until sauce thickens.
Season with salt.
Place the blanched broccoli top with white sauce.
Serve hot.
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