Recipe of the Week
Asparagus au gratin
Courtesy of
Jackie Clay

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2 lbs. tender wild asparagus spears
1 cup sharp cheddar cheese, grated
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
pinch black pepper
1 cup buttered crackers or dry bread bits
1 cup milk or cream


Butter a baking dish, put in whole asparagus spears or cut pieces in layers, sprinkling grated cheese between the layers.

In a small saucepan, melt the butter and stir in the flour. Cook a minute. Add the milk (or cream), salt, and pepper. Stir well until thickened to a medium white sauce. Pour this over asparagus. Cover with crumbs and grated cheese. Bake at 300° until nicely browned.

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