| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Swiss |
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 3 |
tb |
Flour |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Grated sharp white cheddar,; Swiss or Parmesan cheese |
|
|
Salt and freshly ground black pepper |
| 1 |
lb |
Asparagus,; peeled and cooked |
| 4 |
|
Hard boiled eggs,; thinly sliced |
| 1/4 |
c |
Fresh bread crumbs mixed with |
| 1/4 |
c |
Grated cheese (same type you added to the sauce) |
| 1 |
tb |
Melted butter |
INSTRUCTIONS
In a small saucepan heat the butter until frothy. Stir in the flour and
cook slowly, stirring constantly, for a minute. Add the milk and broth,
whisking vigorously and bring the liquid to a boil. Reduce the heat and
simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce
from the heat and whisk it just until the cheese has melted. Season to
taste with salt and pepper. Preheat the oven to 425 degrees.
Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs
and spoon the sauce over the top. Top with bread crumbs mixed with cheese
and drizzle melted butter over the top. Bake for 20 minutes or until the
cheese sauce is bubbly.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:49 -0400
From: Meg Antczak <meginny@frontiernet.net>
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