See below ingredients and instructions of the recipe
2 Bunch asparagus 1 tb Gold Medal Flour;
1 c Milk; scalded 1/4 ts Salt TO TASTE;
2 Eggs; 1/8 ts Pepper;
1 tb Butter; 6 Rolls;
Cut off the tops of the rolls to serve as covers. Remove the crumb,
dust shells and covers with melted butter and brown in the oven. Make
a white sauce of the milk, butter and flour. Cut the tender part of
the asparagus fine, cook a few minutes in the white sauce; fill the
rolls with the mixture, place on the tops and serve hot.
Source: Gold Medal Flour Cook book, Published Washburn-Crosby Co.,
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95