Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.

Ingredients

6 serv.

asparagus, cleaned↗2 lbs
cans solid white tuna, drained (albacore)↗2
(6 ounce)
butter↗2 tablespoons
flour↗2 tablespoons
fresh lemon juice↗1⁄4 cup
salt↗1⁄4 teaspoon
drops hot pepper sauce (to taste)↗3
curry powder↗1 teaspoon
sour cream↗2⁄3 cup

Step-by-step instructions

1
Cook asparagus to your taste and drain, reserving liquid.
2
Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
3
In saucepan melt butter, stir in four,and cook 2 minutes.
4
Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
5
Add to flour mixture, stirring constantly.
6
Add fresh lemon juice, salt and hot pepper sauce.
7
Simmer, stirring, until thickened and bubbly.
8
Stir in sour cream and pour over asparagus and tuna.

Source: food.com

Original recipe ↗

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