Ingredients
- 700 gr asparagus spears (freshly cooked hot)
- 180 ml milk
- 180 ml chicken broth
- 55 gr butter
- 55 gr cheddar cheese (grated)
- 32 gr flour
- 20 gr parmesan cheese (grated)
- 10 gr parmesan cheese (grated)
- 1 gr salt
- 1 gr pepper
Melt butter in saucepan; blend in flour. Add chicken broth (canned or homemade) and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, quarter cup Parmesan cheese, salt, and pepper; stir until cheeses melt. Place asparagus in 25 cm pie pan, sprayed with vegetable spray. Pour sauce over the asparagus. Sprinkle with 2 tablespoons Parmesan cheese. Broil until bubbly. Makes 6 servings.
