Simple elegance. An easy
béchamel (white) sauce mixed with Parmesan cheese is served
over cooked asparagus.
Wisconsin
Parmesan Sauce and Asparagus
- 1/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheese
2 pounds cooked, drained asparagus
- In 2 quart saucepan melt butter; stir
in flour and salt. Gradually stir in milk. Cook, stirring constantly,
until thickened. Cook an additional 2 minutes.
- Gradually add Parmesan cheese; stirring
until cheese is melted.
- Add asparagus; reheat over very low heat.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
