Directions:
- Preheat oven to 450.
- Butter a casserole dish.
- In a saucepan melt the butter then add the flour and stir with a wire whisk until blended.
- Meanwhile bring chicken stock and half and half to a boil and add all at once to butter flour mixture stirring vigorously with the whisk until sauce is thickened and smooth then add the cheddar, Parmesan, salt and pepper and stir until the cheeses melt.
- Alternate layers of sauce and asparagus in a buttered casserole ending with a layer of sauce.
- Sprinkle with additional Parmesan cheese and brown quickly under a preheated broiler or bake in preheated oven for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.31 Kcal (1333 kJ) | ||
| Calories from fat | 219.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 38% | |
|---|---|---|---|
| Cholesterol | 70.76mg | 24% | |
| Sodium | 990.39mg | 41% | |
| Potassium | 206.71mg | 4% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 13.37g | 27% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 276.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 170.71 Kcal (715 kJ) | ||
| Calories from fat | 117.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 38% | |
|---|---|---|---|
| Cholesterol | 37.95mg | 24% | |
| Sodium | 531.15mg | 41% | |
| Potassium | 110.86mg | 4% | |
| Total Carbs | 6.47g | 4% | |
| Sugars | 1.36g | 10% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 7.17g | 27% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 148.5mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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