ASPARAGUS GRATIN serves: 2
2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup
en broth
1/2 cup grated sharp white cheddar, or Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, peeled and cooked
4 hard boiled eggs, thinly sliced
1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter
In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for one minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
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3 Cheese Asparagus Gratin serves: 6
4 tbsp butter
2 lbs asparagus, washed and tough ends removed
1 cup milk
1 tsp cornstarch mixed with 2 tbsp
water
1 cup Wisconsin Gouda (plain or smoked) cheese, shredded 1 cup Wisconsin Muenster cheese, shredded
1 tsp salt
1 cup coarse breadcrumbs
1/2 cup grated Wisconsin Asiago cheese
1/4 tsp freshly ground black pepper
Preheat oven to 425F. Grease a 9x9 inch glass baking dish with 1 tbsp of butter. Arrange the asparagus in the baking dish.
Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy;season with the salt. Pour the cheese sauce over the asparagus.
Melt the remaining 3 tbsp butter. Toss with the breadcrumbs, Asaigo and pepper. Sprinkle over the asparagus mixture. Bake for 20-25 minutes, or until buubly and lightly browned.
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Fried Asparagus in Beer Batter
1 to 2 pounds asparagus
1 cup flour
1, 12 ounce, can of beer
Salt, pepper, garlic powder, seasoned salt and Italian seasoning to taste
Olive oil
Mix flour and seasonings together. Add beer to dry ingredients, mixing slowly until thick enough to cling to asparagus. Cut asparagus into 2-inch pieces. Heat olive oil. Deep fry the coated asparagus in 2 inches of olive oil until golden brown, turning once.
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Asparagus Morsels Makes 48-54
1 (1 pound) loaf white sandwich bread
8 ounces cream cheese, softened
4 ounces bleu cheese
1 Tablespoon mayonnaise
1 egg, beaten
16-18 asparagus spears, cooked
1/2 cup butter or margarine, melted
Trim crusts from bread and roll bread slices as flat as possible.
Mix together cheeses, mayonnaise, and egg until smooth.
Spread on bread slices.
Place one asparagus spear on each slice and roll up.
Cut into thirds and dip in melted butter.
Bake at 350 degrees F until golden brown, about 15 minutes.
(Note: Morsels may be frozen before baking.)
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Asparagus Pie Serves: 4 - 6
1 C. mayonnaise
1 C. grated sharp cheddar cheese
2 15 oz. cans asparagus cuts, drained well
1 T. parmesan cheese, grated
Place the mayonnaise, cheddar cheese and asparagus in a food processor. Blend until smooth. Spoon the mix into a glass pie plate and bake in a 375 degree preheated oven for 30 minutes. Remove from the oven, sprinkle the top with the parmesan cheese and when it
s and the bubbling stops, serve with crackers and a butter knife for spreading.
HINT: You could also make this dish with two cans of well drained artichoke bottoms.
Hey - it's asparagus season
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