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Category: Asparagus
Prep Time: Cook Time: Total Time:
1 lb trimmed asparagus spears, fresh or frozen
salt and pepper
8 oz sliced mushrooms
2 tbsp butter
1/4 cup flour
1 1/4 cup milk
2 tsp lemon juice
2 tbsp grated Parmesan cheese
Heat warming drawer or preheat oven to 225. Put asparagus in a pan large enough to hold them lying flat. Pour enough boiling water in the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid.
Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in the oven at 225. Simmer mushrooms in half of reserved asparagus liquid (2 tbsp) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.
In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tbsp), and lemon juice. Season with salt and pepper to taste. Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned. Serves 4
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ASPARAGUS AU GRATIN
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Category: Asparagus
Prep Time: Cook Time: Total Time:
1 lb trimmed asparagus spears, fresh or frozen
salt and pepper
8 oz sliced mushrooms
2 tbsp butter
1/4 cup flour
1 1/4 cup milk
2 tsp lemon juice
2 tbsp grated Parmesan cheese
Heat warming drawer or preheat oven to 225. Put asparagus in a pan large enough to hold them lying flat. Pour enough boiling water in the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid.
Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in the oven at 225. Simmer mushrooms in half of reserved asparagus liquid (2 tbsp) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.
In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tbsp), and lemon juice. Season with salt and pepper to taste. Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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