Being from the South, I’m used to eating all my veggies smothered in butter, cheese, and breadcrumbs. And, while I’ve tried to steer clear of these “toppings”, there are times I resort back to my roots.
Yesterday was one of those times. I was dreaming of asparagus this week….and the only way I wanted it was with the rich tastes of butter and cheese! So, I found this recipe and gave it a shot.
I started by cutting the aspargus in cute little 2″ pieces, and then boiling them until just tender.
(Side Note: Do you see my TINY grater? It is so cute! My husband brought it home for me as a gift about two years ago after I pitched a huge fit about not having one :). But, let me tell ya, the thing is a total pain in the rear-end! Way to small! However, I can’t bring myself to buy a new one because this one is special!)
Anyway, with the sauce done I poured it over the asparagus and topped it all off with some breadcrumbs.
1 lb of asparagus
3 tablespoon butter
1/4 cup all purpose flour
1/4 teaspoon salt
pepper to taste
1 cup of milk
1/2 teaspoon Worcestershire sauce
1/2 cup grated cheddar cheese
Wash asparagus and cut into 2″ pieces. Cook in boiling water until just tender. Drain and place in a shallow baking dish. Melt butter in saucepan on low heat. Blend flour, salt, and pepper into the butter in the saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Then add the Worcestershire sauce and cheese and stir until cheese is melted. Pour the sauce over the asparagus. Top with breadcrumbs. Bake at 350 degrees for 20 minutes.