Pie-Pan Asparagus
Yield
6 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
chicken broth
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
cheddar cheese
grated |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | lbs |
asparagus
freshly cooked |
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
chicken broth
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2 | lbs |
asparagus
freshly cooked |
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
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 cup Parmesan cheese, salt, and pepper; stir until cheeses melt.
Place asparagus in 10-inch pie pan, sprayed with vegetable spray.
Pour sauce over the asparagus.
Sprinkle with 2 tablespoons Parmesan cheese.
Broil until bubbly.
Makes 6 servings.
