Shelly's Recipe

Asparagus au Gratin

Category: Asparagus

•1 pound trimmed asparagus spears, fresh or frozen
•salt and pepper
•8 ounces sliced mushrooms
•2 tablespoons butter
•1/4 cup all-purpose flour
•1 1/4 cup milk
•2 teaspoons lemon juice
•2 tablespoons grated Parmesan cheese

Heat warming drawer or preheat oven to 225 degrees. Put asparagus in a pan large enought o hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste. Cover and simmer gtenly for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spagula; 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 warming drawer or in a 225 degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) 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 tablespoons), 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.