Asparagus Croquettes
Chris (Featherston) Thompson (Mrs. Arch)
Submitted by Glenna (Thompson) Thompson
1 1/2 cup canned asparagus
1 cup milk
4 Tablespoons flour
3 Tablespoons butter
1 teaspoon salt
3 hard boiled eggs, chopped
1 cup cracker crumbs
1 egg, slightly beaten
2 Tablespoons water
Combine butter, flour, and milk, and salt. Cook
over low heat until thick and smooth (as for gravy). Add asparagus and cooked
eggs. Mix thoroughly and chill. Form in balls or patties. Roll in cracker
crumbs and dip in eggs beaten with water; then roll again in cracker crumbs.
Fry until brown on both sides. Drain on paper towels. Can be made ahead of
time or even frozen. Serves 8 to 10.