3/4 lb. potatoes, peeled and quartered

Salt

3 tablespoons butter or margarine, divided

1 tablespoon all-purpose flour

3/4 cup whipping cream or milk

Dash pepper

Dash nutmeg

2 tablespoons bread crumbs

1-1/2 tablespoons grated Parmesan cheese

 

Wash and trim asparagus; remove tips and separate into small strainer.  Cook asparagus and potatoes separately until tender.  Place asparagus tips in strainer over the cooking asparagus to steam them at the same time.  Drain asparagus and potatoes; puree.

 

Melt half the butter in skillet and add flour.  Stir in cream (or milk).  Add pureed vegetables.  Cook, stirring, 2 minutes.  Add salt, pepper, and nutmeg to taste.  Turn mixture into a 1-1/2 quart shallow baking dish.  Arrange the steamed asparagus tips around on top; brush with butter.

 

Combine bread crumbs with Parmesan and remaining butter.  Sprinkle over potato mixture.  Just before serving, bake at 350 deg. until heated through, 15 to 20 minutes.

 

Serves 4.