Creamed Asparagus Recipe

From Dorothy McNett's Recipe Book.

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See Also: Vegetable Dishes

Creamed Asparagus

From Dorothy McNett's Recipe Book at

8-10 asparagus spears

2 tablespoons flour
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1 1/2 cups milk
1/4 cup shredded fontina or peasant gouda, if desired

Wash and snap the asparagus spears off at the root end. Cut the asparagus into bite sized pieces. Place in covered batter bowl. Microwave on high 3 minutes. Set aside. In another batter bowl combine flour, olive oil, salt, and pepper. Microwave on high 30 seconds. Whisk in milk and microwave on high 2 minutes. Whisk well, adding another 1-2 minutes as needed to thicken. Whisk in cheese to melt. Add asparagus and juices. Use as is for a great vegetable dish or use as a sauce or topping.

Recipe created 2001-04-03.

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