Pie-Pan Asparagus

Name: Pie-Pan Asparagus
Yield: Makes 6 servings
Ingredients: ½ c. grated Cheddar cheese; ¼ c. grated Parmesan cheese; ½ tsp. salt; ¾ c. milk; ¾ c. chicken broth; ¼ c. flour; 2 lbs. hot, freshly cooked medium asparagus spears (about 32 to 36); 2 tblsp. grated Parmesan cheese; ⅛ tsp. pepper; ¼ c. butter or regular margarine

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Chicken broth and two cheeses highlight the delicate asparagus taste

Ingredients

¼ c. butter or regular margarine
¼ c. flour
¾

Starter

Method

Melt butter in saucepan; blend in flour. Add chicken broth (canned or homemade) and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, ¼ c. Parmesan cheese, salt and pepper; stir until cheeses melt.
Place asparagus in 10″ pie pan. Pour sauce over. Sprinkle with 2