Ingredients

2 crusty rectangular dinner rolls, each about 5 inches long

3 tablespoons unsalted butter

3 tablespoons minced onion

1 tablespoon all-purpose flour

1 cup milk

freshly grated nutmeg to taste

1 1/2 teaspoons freshly grated lemon zest

3/4 pound asparagus, trimmed and peeled

2 tablespoons minced fresh parsley leaves

Description

An Early Version Of This Recipe Appeared In Fannie Farmer's 1896 Boston Cooking-School Cook Book. Can Be Prepared In 45 Minutes Or Less.

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