AuthorRetroRuth
From Olive Advisory Board, 1952
Tested Recipes!
[cooked-sharing]
Cook noodles in boiling salted water until tender. Drain. Cook asparagus according to directions on package. Drain and reserve cooking liquid. Dice stems and leave tips whole. Cut olives from pits into large pieces.
Melt butter and blend in flour, salt, mustard and Worcestershire sauce. Stir in milk. Add enough water to asparagus cooking liquid to make 1 cup and stir into sauce. Cook and stir until thickened. Remove from heat. Blend in cheese.
Combine lightly with drained noodles, asparagus stems, olives and tuna in shallow 8-inch round baking dish. Arrange asparagus tips on top, pressing lightly into sauce
Baking in moderate oven (350 degrees) 20 mins, or until thoroughly heated.
Ingredients
Directions
Cook noodles in boiling salted water until tender. Drain. Cook asparagus according to directions on package. Drain and reserve cooking liquid. Dice stems and leave tips whole. Cut olives from pits into large pieces.
Melt butter and blend in flour, salt, mustard and Worcestershire sauce. Stir in milk. Add enough water to asparagus cooking liquid to make 1 cup and stir into sauce. Cook and stir until thickened. Remove from heat. Blend in cheese.
Combine lightly with drained noodles, asparagus stems, olives and tuna in shallow 8-inch round baking dish. Arrange asparagus tips on top, pressing lightly into sauce
Baking in moderate oven (350 degrees) 20 mins, or until thoroughly heated.
