Prep 15 mins
Cook 5 mins
My Amish friend Cecily is a wonderful cook. she grows her own asparagus and makes this often in the springtime
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1⁄4 teaspoon sea salt
- 1 cup shredded Velveeta cheese
- 1 cup shredded cheddar cheese
- 1 1⁄2 lbs asparagus, trimmed
- 4 slices bacon, cooked crisp
- 1⁄2 cup water
- Melt the butter in a saucepan and then add flour stir and cook until smooth and bubbly.
- carefully whisk in milk.
- cook, whisking constantly until sauce is thickened.
- stir in salt and cheese until cheese is melted.
- then A couple spoonfuls of bacon drippings.
- cook asparagus in salted wateruntil crisp tender, 3-4 minutes.
- drain and add cheese sauce
- top with bacon.
The 5 stars is for the basic recipe with the following adjustments: Technique wise, the white sauce is easy to do - surprisingly so. To cut down on the salt and give a richer flavor, substitute white cheddar cheese (yes, go ahead and use yellow or colored cheddar if substituting for Velveeta and you like the contrast of color with the green asparagus ---- Sharp or medium Sharp cheddar is good) with at least a tablespoon of grated, jarred Parmesan cheese. Because the cheddar cheese is richer, you can get away with using lower fat milk if you like. Or you can live it up- and put in some of your morning half and half. Then adjust the salt to taste. White sauce options: Put a dollop of maple syrup in the white sauce. Put a very small pinch of ground red pepper (or a larger pinch if cayenne heat is not a problem for your guests) - Add a pinch of paprika instead of the cayenne for color or to cut down or eliminate the heat. White pepper is an option, too, to keep color consistency. Don't forget to adjust the salt! If you are making this in the springtime or taking advantage of tender white asparagus in season where you live, use white asparagus and white cheddar. Cook the asparagus until it is tender crisp and not floppy. Yes, you can add a ton of salt to the cooking water if you're still not sure on the sauce which you can easily over or under salt if you keep tasting it. Generously butter a pretty ceramic style French oval baking dish with fluted edges. Pour the cheese sauce over the asparagus. Top with bacon pieces that have already been cooked and cut into pieces. You can cook the bacon this way ahead of time or for convenience you can use prepared bacon bits or cooked refrigerated bacon. Top everything with panko or Japanese bread crumbs and then sprinkle with more parmesan cheese. Refrigerate up to two to days. Cook 300 for 30 min. The bottom line - like everything in life, this dish is only as good as the ingredients put into it. Using good, medium to above-priced ingredients will result in good tasting and better looking dish. Enjoy for Mother's Day!
I want to say " I'm so please to be the first one to rate this recipe. " :) Since I used jarred asparagus, I'm only going to base my review on the sauce. I made the sauce exactly as it was written. And this was the first time I've ever used bacon "drippings " in a cheese sauce, and it won't be my last. :) I like eating Asparagus on occasion, but with this cheese sauce it will certainly be more often. Thanks for posting a recipe that will be made often. " Keep Smiling :) "