| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | All-purpose flour |
| 1 1/4 | c | Milk |
| 2 | tb | Grated Parmesan cheese; (up to 3) |
| Salt; (preferably sea salt) | ||
| Ground black pepper | ||
| 3 | Eggs | |
| 2 | cn | (10 1/2 oz) cut green asperagus spears |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 350 degrees. In a heavy-bottomed saucepan melt the butter and stir in the flour; when it's blended add the milk in 3 batches, keeping the heat fairly high and stirring constantly each time, until the mixture thickens, before adding any more. Remove the saucepan from heat and add the Parmesan cheese, and salt and pepper to taste. Beat the eggs and drain the asparagus. Mix the eggs into the sauce and then gently stir in the asparagus and the parsley. Check the seasoning, then pour the mixture into a lightly buttered shallow ovenproof dish. Put the dish into another dish or pan containing an inch of very hot water and place it on the center rack of the oven. Bake for about 1 hour, or until the mixture is set. Posted to recipelu-digest Volume 01 Number 370 by LMAYONE <LMAYONE@aol.com> on Dec 15, 1997
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