| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables, Val’s |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
ASPARAGUS CUT INTO 1'' |
| 1/4 |
c |
WATER |
| 3 |
tb |
BUTTER, DIVIDED |
| 1/4 |
c |
FINE BREAD CRUMBS |
| 1/4 |
c |
UNSALTED CASHEW NUTS |
| 2 |
tb |
FLOUR |
| 1/4 |
ts |
SALT |
| 1/4 |
ts |
DRY MUSTARD |
| 1/8 |
ts |
PEPPER |
| 1 |
c |
MILK |
| 1 |
c |
SHREDDED CHEESE |
INSTRUCTIONS
COMBINE ASPARAGUS AND WATER IN 1 QT. GLASS CASSEROLE M.W. ON HIGH 8 TO 10
MINUTES OR UNTIL TENDER. STIR ONCE, DRAIN AND SET ASIDE. MELT 1 Tb OF
BUTTER AND MIX IN BREAD CRUMBS AND CASHEW NUTS. SET ASIDE. MELT REMAINING
BUTTER ON HIGH 3O TO 60 SECONDS. STIR IN FLOUR AND SEASONING. BLEND IN
MILK. COOK ON HIGH FOR 3 TO 5 MINUTES OR UNTIL THICKENED AND BUBBLY, STIR
AFTER 2 MINUTES AND THEN EVERY MINUTE. REMOVE HALF OF THE ASPARAGUS FROM
CASSEROLE, SPREAD REMAINING ASPARAGUS EVENLY OVER BOTTOM OF CASSEROLE AND
TOP WITH HALF OF THE SAUCE. SPRINKLE WITH HALF OF THE CHEESE. POUR IN
REMAINING ASPARAGUS AND TOP WITH SAUCE THEN CHEESE AND THEN TOP COMPLETE
CASSEROLE WITH CRUMB MIXTURE. M.W. ON HIGH FOR 1 OR 2 MINUTES OR UNTIL HOT.
ROTATE AT HALF TIME IF NO TURNTABLE.
Posted to MM-Recipes Digest V4 #152 by valerie@nbnet.nb.ca (valerie) on Jun
1, 1997
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