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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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ASPARAGUS AU GRATIN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984. Ingredients:
4 tablespoons butter |
1/4 cup all purpose flour |
1-3/4 cup chicken stock |
1/4 cup half and half |
3/4 cup grated cheddar cheese |
1/4 cup grated parmesan cheese |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 bunches hot freshly cooked asparagus spears |
Directions:
1. Preheat oven to 450.
2. Butter a casserole dish.
3. In a saucepan melt the butter then add the flour and stir with a wire whisk until blended.
4. 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.
5. Alternate layers of sauce and asparagus in a buttered casserole ending with a layer of sauce.
6. Sprinkle with additional Parmesan cheese and brown quickly under a preheated broiler or bake in preheated oven for 5 minutes.
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