 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
âI love fresh spring asparagus and cheese,â writes Joan Fredericks from Bloomington, Minnesota, âso when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites.â Ingredients:
6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces |
3/4 pound cod, haddock or orange roughy fillets |
1/3 cup chopped onion |
2 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
dash pepper |
3/4 cup 2% milk |
1/3 cup shredded cheddar cheese |
1/4 cup crushed saltines (about 7 crackers) |
1/8 teaspoon dried parsley flakes |
Directions:
1. Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside.
2. In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish.
3. Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork. Yield: 2 servings.
|
|