Sunday, November 27, 2011

Asparagus Gratin.

Today I wish it was spring.  Reason being?  I would have fresh asparagus and could make this side dish over and over again.  But, since we're heading into winter I'll just have to wait for asparagus to go on sale at the grocery store.

This was my contribution to Thanksgiving.  It went over well.  I suspect I will make it for many upcoming holiday gatherings.  

Asparagus Gratin.
(Recipe Adapted from Apron Appeal)
2 bunches of asparagus (about 2 pounds)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups parmesan (shredded)
1 cup monetary jack (shredded)

Bring a large pot of water to a boil.  Add asparagus (with ends snipped) to the boiling water.  Cook for 5 minutes.  Remove asparagus and place in a broiler-safe baking dish.  Discard all but 1 cup of the water.  Set water aside.  Melt butter in the pot.  Add flour and stir until the mixture turns light brown (about 1 minute).  Add reserved water and bring to a boil.  Reduce heat and continue cooking until mixture has thickened.  Remove from heat, add half of the parmesan cheese and all of the monetary jack cheese, and stir until cheese is melted into mixture.  Pour mixture over the center of asparagus, sprinkle with remaining parmesan and broil in the oven for about 10 minutes.  

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