Parmesan Sauce and Asparagus
A simple béchamel sauce flavored with Parmesan cheese is served over crisp-tender 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 asparagus, crisp-tender cooked and drained
- 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.