 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Found this online somewhere. Ingredients:
1 lb asparagus |
1 1/2 teaspoons fresh lemon juice (to taste) |
salt |
1/4 teaspoon garlic salt |
2 scallions, thinly sliced |
1/4 cup green chili pepper, chopped |
2 tablespoons unsalted butter |
1 tablespoon all-purpose flour |
3/4 cup half-and-half |
2 ounces finely grated parmesan cheese (1/2 cup) |
Directions:
1. Preheat oven to 375°F.
2. Clean and trim the asparagus, and chop into 1/4 inch pieces.
3. Steam in a small pot until very soft. Drain, and return to pot.
4. Add the chile, lemon juice, scallions, salt and garlic salt, and cook for another 3 to 6 minutes, or until the asparagus begins to break down.
5. Transfer the mixture to a ceramic dish to bake.
6. In a small saucepan, heat the butter until melted and add the flour to make a roux.
7. Slowly pour in the half and half while whisking.
8. Increase the heat and bring just to a boil, whisking the whole time. The mixture should thicken.
9. Remove from the heat. Pour the mixture over the asparagus mixture.
10. Top with parmesan, and bake for 25 to 30 minutes, or until golden brown.
|
|