From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Arrange the asparagus in a baking dish. Saute the mushrooms in the butter in a saucepan. Stir in the flour, salt and pepper. Add the half-and-half and wine and mix well. Cook over medium heat until thickened, stirring constantly. Pour over the asparagus. Sprinkle with the cheese and almonds. Bake at 450 degrees for 15 minutes or until the cheese melts.
NOTE: When preparing fresh asparagus, break the stalks; they will snap where the tender part starts.
SERVES: 6
- 1 pound fresh asparagus, trimmed or 2 (10-ounce) packages frozen asparagus
- 3/4 cup mushrooms
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup half-and-half
- 1/2 cup dry white wine
- 1/2 cup shredded Cheddar cheese
- 1/2 cup almonds
TO PREPARE:
Arrange the asparagus in a baking dish. Saute the mushrooms in the butter in a saucepan. Stir in the flour, salt and pepper. Add the half-and-half and wine and mix well. Cook over medium heat until thickened, stirring constantly. Pour over the asparagus. Sprinkle with the cheese and almonds. Bake at 450 degrees for 15 minutes or until the cheese melts.
NOTE: When preparing fresh asparagus, break the stalks; they will snap where the tender part starts.
SERVES: 6
