1 Bundle fresh Asparagus
10-12 small fresh mushrooms sliced thinly
1 cup grated Sharp Cheddar Cheese for topping
Ingredients for White Cream Sauce Below
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