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• Total Time 45 min
• Yield 6 Servings
• Level Easy

Fresh asparagus is already showing up in produce departments and as summer continues there will be ample opportunities to enjoy it in many different ways. Here is a recipe mix (pictured with a low fat cheese variation) that produces a tasty, heart healthy and potentially low calorie casserole once only accessible to the wealthy.
hide‹Fresh asparagus is already showing up in produce departments and as summer continues there will be ample opportunities to enjoy it in many different ways. Here is a recipe mix (pictured with a low fat cheese...
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Ingredients

• 3 pounds fresh asparagus
• 4 tablespoons butter (substitute margarine)
• 1/4 cup all purpose flour
• Salt and pepper to taste
• 2 cups milk (substitute 2 percent)
• 1/2 teaspoon worcestershire sauce
• 3/4 cup mild cheddar cheese, grated (substitute a low fat variety)
• Bread crumbs

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Directions

1. 1. Preheat oven to 350 degrees F. Prepare a casserole dish with cooking spray.
2. 2. Wash the asparagus and cut off the woody part at the base of the stem. Cook in boiling salted water (or steam) for 5 minutes. Drain; cut into one inch lengths and place in prepared casserole dish.
3. 3. Melt the butter in a sauce pot. Stir in the flour, salt and pepper. Cook over medium heat, stirring regularly, until the flour has cooked and the roux has turned a light brown.
4. 4. Add the milk, a little at a time, until all ingredients are fully incorporated and a smooth sauce has developed.
5. 5. Add the worcestershire and then the cheese, stirring continuously, until the cheese has melted.
6. 6. Pour the sauce over the asparagus. Sprinkle a layer of bread crumbs over the top and then apply a light coat of cooking spray.
7. 7. Bake for 20 minutes.