Tuesday, October 11, 2016

Asparagus and Mushrooms in Cream Sauce



Do you like asparagus?  I really do and most of the time we steam or bake it in the oven sprinkled with some coarse salt and drizzled with a great olive oil. It is so delicious cooked simply in that manner, but sometimes I like it cooked in another way.  This asparagus was not in the best of shape was beginning to be a little old, well frankly it was a little limp when I purchased it but I couldn't resist it that day. What does one do when it isn't looking it's best well buy two bundles!  How crazy am I? To remedy that make a delicious rich casserole that will disguise the less than crisp vegetable.  When using the best ingredients to make this creamy rich casserole you can't go wrong.






You will need
1 Bundle fresh Asparagus
10-12 small fresh mushrooms sliced thinly
Salt
Pepper
Olive Oil
1 cup grated Sharp Cheddar Cheese for topping
Ingredients for White Cream Sauce Below

Directions

Preheat oven to 350 degrees
Place 1 Tbs. olive oil in bottom of casserole baking dish
Prepare Asparagus by popping off tough ends, wash and let dry.
Place in 2 qt. casserole baking dish that has a drizzle of olive oil.

Prepare the Cream Sauce

White Cream Sauce
2 Tbs. butter
2 Tbs. self rising flour
1 cup whole milk
3/4 cup heavy cream
1/2 tsp. salt

Over medium low heat melt butter in medium pan.
Add flour and salt stirring to mix together with melted butter and keep the lumps down.
Cook mixture stirring constantly for 1 minute or until a little bubbly to cook the flour a little. You don't want to brown this.
Slowly add the milk and cream stirring constantly to lesson lumps and prevent burning.
Cook this mixture and lower temp to prevent boiling.
Stir cooking until thickened, it won't take long. Cook lumps out. This will be a fairly thick sauce like a condensed soup look.
Pour Cream Sauce over the top of the Asparagus & Mushrooms in casserole dish.
Cover the dish and place in oven cook for 20 minutes then check Asparagus with a fork to see how tender it is.  You will want crisp but fork should pierce easily.
Top with grated cheese now, place cover back on dish and return to oven.
Cook 5-8 minutes more to melt cheese.  Casserole should be bubbly in the middle, if so and cheese is melted throughout the dish is done.
Remove from oven cool slightly and serve.

Serves 4-6 people






6 comments:

  1. That sounds really good. I also love cream of asparagus soup, too, when it is no longer crisp and fresh. xo Diana

    ReplyDelete
    Replies
    1. You've just made me think of the soup and I love it too! xoxo

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  2. So yummy! Have a nice weekend ♥

    ReplyDelete
    Replies
    1. Thank you Summer and I hope you have a wonderful weekend as well! ☺

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