Asparagus

By Ellie

6 Person

22 Minutes

357 Calories

This simple combination of asparagus, cheese, and bacon makes a tasty side dish that will go with just about any main dish. Or use it as a building block for a fabulous brunch egg dish. Arrange the cooked asparagus over a thick slice of buttered toasted bread, top the asparagus with the cooked bacon, and then with a poached egg. Spoon cheese sauce over the egg and season with salt and pepper.

Ingredients

1 cup mild cheddar cheese
1/4 tsp. salt
1 cup milk
2 tbsp. flour
2 tbsp. butter
6 slices bacon
1 1/2 pounds fresh asparagus

Method

01

Cut each slice of bacon crosswise into three pieces. Fry or bake the bacon until crisp. Drain the bacon on paper towels and set aside.
02

Put a steaming basket in a medium saucepan with one to two inches of water. Bring to a boil. Add the trimmed asparagus to the basket, cover the pan, and steam for about 5 to 6 minutes, just until the asparagus is crisp-tender.
03

Melt the butter in a saucepan; add the flour and stir until the roux is well blended and smooth. Continue to cook for 2 minutes, stirring constantly. Gradually add the milk to the roux. Cook until thickened while stirring constantly.
04

Add the salt and cheese to the thickened sauce; continue to cook until cheese is melted and the sauce is smooth.
05

Pour the sauce over hot drained asparagus and top with the bacon pieces.

Related Tags

Thanksgiving Side Dishes Recipes

Christmas Side Dishes

Asparagus

5.0

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 357 Kcal
Prep Time 10 Mins
Cook Time 12 Mins
Total Time 22 Mins

02 Ingredients

1 cup mild cheddar cheese

1/4 tsp. salt

1 cup milk

2 tbsp. flour

2 tbsp. butter

6 slices bacon

1 1/2 pounds fresh asparagus

03 Method

Step 1

Cut each slice of bacon crosswise into three pieces. Fry or bake the bacon until crisp. Drain the bacon on paper towels and set aside.

Step 2

Put a steaming basket in a medium saucepan with one to two inches of water. Bring to a boil. Add the trimmed asparagus to the basket, cover the pan, and steam for about 5 to 6 minutes, just until the asparagus is crisp-tender.

Step 3

Melt the butter in a saucepan; add the flour and stir until the roux is well blended and smooth. Continue to cook for 2 minutes, stirring constantly. Gradually add the milk to the roux. Cook until thickened while stirring constantly.

Step 4

Add the salt and cheese to the thickened sauce; continue to cook until cheese is melted and the sauce is smooth.

Step 5

Pour the sauce over hot drained asparagus and top with the bacon pieces.

04 Author