Created by: Sue Lau
Created on February 27, 2013
Categories: Dinner, Lunch, Side Dishes, Dairy, Cheese, Vegetables, Asparagus, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Microwave, Gluten-Free, No Eggs, Vegetarian, Make it from scratch (more)
Asparagus With Cheese Sauce
"Quick and easy to make in the microwave. The sauce is absolutely luscious over the crisp spears."
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Prep Time: 5mPT5M
Cook Time: 10mPT10M
I knew I would love the sauce because, it is the exact recipe I have always used for cheese sauce - I have used it over many vegetables for years. I have often used it over asparagus but NEVER thought of cooking the asparagus in the microwave. I must.... Read more
- 1 pound fresh asparagus (tender)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (warm)
- 1 cup cheddar cheese, shredded
What You Will Need
No special items needed.
In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
Add 1 cup shredded cheddar cheese.
Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
Season to taste with salt and whisk again.
Set cheese sauce aside.
Bend asparagus until they break at a natural point; discard ends.
Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
Add 1/4 cup water to the dish.
Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
- Serving Size: 1 (427.8 g)
- Calories 410.9
- Total Fat - 26.3 g
- Saturated Fat - 16.3 g
- Cholesterol - 75.6 mg
- Sodium - 644.3 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 5 g
- Sugars - 10.6 g
- Protein - 25.2 g
- Calcium - 711.2 mg
- Iron - 5.1 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.4 mg