Marion Harland'S Ambushed Asparagus

• 6 hard rolls
• 1/4 cup butter or margarine, melted
• 1 pound fresh asparagus spears, cleaned and cut into 1 1/2-inch pieces
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash of ground nutmeg
• Paprika

1. Cut a 3/4-inch slice from top of each roll; scoop out center, leaving a 1/2-inch shell. Brush inside of each roll with melted butter; bake roll bottoms and tops at 300u0b0 for 30 minutes or until rolls are crisp.
2. Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside.
3. Melt 1/4 cup butter in a heavy saucepan over low heat; blend in flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until smooth and thickened. Stir in salt, pepper, and nutmeg. Add cooked asparagus, stirring well. Fill bottom halves of rolls with asparagus mixture; sprinkle with paprika. Cover with tops of rolls.

hard rolls, butter, butter, allpurpose, milk, salt, pepper, ground nutmeg, paprika

Taken from www.myrecipes.com/recipe/marion-harlands-ambushed-asparagus (may not work)