Crisp-tender cooked asparagus
spears served with a simple bechamel sauce flavored with cheddar
cheese and lemon.
Wisconsin
Cheddar Lemon Sauce and Asparagus
- 2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 to 4 tablespoons lemon juice
1 cup (4 ounces) shredded Wisconsin Cheddar Cheese
1/4 teaspoon hot pepper sauce
Salt, to taste
- Lemon wedges for garnish
(optional)
- Asparagus cooked crisp-tender
- Melt butter in 1 quart saucepan; whisk
in flour. Cook and stir over low heat 2 minutes.
- Gradually whisk in milk. Cook and stir
about 2 minutes until smooth and thickened.
- Stir in lemon juice. Gradually mix in
cheese. Add pepper sauce and salt. Cook and stir until smooth.
- Serve hot over asparagus cooked crisp-tender.
Garnish with lemon wedges, if desired.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
