Wisconsin Parmesan Sauce and Asparagus
- 1/4 cup butter
- 3 Tbsp all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups milk
- 1/2 cup - 1 1/2 oz. grated Wisconsin Parmesan cheese
- 2 lbs cooked, drained asparagus
In 2 quart saucepan melt butter; stir in flour and salt. Gradually stir in milk. Cook, stirring constantly, until thickened. Cook an additional 2 minutes.
Gradually add Parmesan cheese; stirring until cheese is melted.
Add asparagus; reheat over very low heat.Servings: 8
Submitted by: Recipe Group Member
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