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Baked Aparagus and Mushroom
Eaten by ancient Greeks
Serves 4 to 5
Ingredients
1 pound fresh asparagus
1 pound fresh mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons flour
2 cups low-fat milk
1 cup grated Gruyere or Swiss chesse
2-3 tablespoons dry sherry
salt
1/2 cup dried bread crumbs
Directions
Wash asparagus and snap stems and steam until tender
Steam mushrooms 3 to 4 minutes
set vegetables aside
Melt Butter in small saucepan over low heat.
Add flour and stir until smooth
Add Milk slowly and stir to avoid lumps
As sauce thickens, add cheese and sherry to taste
Arrange asparegus and mushrooms in shallow baking dish
add salt
Pour thickened sauce and sprinkle bread crumbs
Bake uncoverd at 325
About 15 minutes
until sauce begins to bubble and turn slightly golden
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