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
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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