Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Joan Holden wgmb33a |
2 tablespoons | Flour |
2 tablespoons | Butter -- or margerine |
1 cup | Milk |
¾ cup | Grated sharp cheddar |
¼ tablespoon | Salt |
⅛ tablespoon | Pepper -- Ground nutmeg ( |
\N \N | Less |
2 slices | Bacon -- cooked |
14 \N | Asparagus spears |
In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese;stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan Holden
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