Shelly's Recipe

ASPARAGUS AU GRATIN

Category: Asparagus

1 lb fresh asparagus spears, trimmed
salt and black pepper to taste
8 oz sliced mushrooms
2 tbsp butter
1/4 cup flour
1 cup milk
1/4 cup heavy whipping cream
2 tsp lemon juice
1/4 cup grated Parmesan cheese

Preheat oven to 225. Add asparagus to a pan large enough to hold them lying flat. Cover asparagus with boiling water, and add salt to taste. Cover and simmer 10-15 minutes or until tender. Carefully lift asparagus with a spatula, and 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 oven. Simmer mushrooms in 2 tbsp of reserved asparagus liquid for 2 minutes or until tender. Drain and arrange over bottom half of asparagus. Cover and continue to keep warm while making sauce.

In a small saucepan over low heat, melt butter and stir in flour until smooth. Continue to cook and stir 1-2 minutes or until golden. Remove from heat. Slowly stir in milk, cream, remaining asparagus liquid and lemon juice. Season to taste with salt and pepper. Return sauce to heat; simmer and occasionally stir for 2 minutes or until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips should remain exposed. Cover exposed portion of asparagus with foil, and place dish under broiler 2-3 minutes or until sauce is browned. Serves 6