Guest guest Posted November 1, 2006 Report Share Posted November 1, 2006 Asparagus with White Bean Bechamel Sauce POINTS® Value | 3 Servings | 4 1 can (15 oz.) white beans, reserve 1/2 cup of bean liquid 1/2 cup (4 oz.) silken tofu 1 small onion, halved 1/8 tsp. table salt, or to taste 1/8 tsp. black pepper, or to taste 1-1/2 lb. asparagus, spears, steamed Combine beans, reserved liquid, tofu and half onion in container of a blender or food processor; blend until smooth, about 3 to 4 minutes. Spoon sauce into a small sauce pan and heat over medium heat for 3 minutes. Stir in nutmeg and season to taste with salt and pepper. Place asparagus on a serving platter and top with sauce. Yields 1/4 of asparagus and about 1/2 cup of sauce per serving. Quote Link to comment Share on other sites More sharing options...
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