Yield: 6 servings
|¼ cup||Flour, all-purpose|
|dash||Nutmeg; fresly grated|
|20 ounces||Asparagus; cooked, drained, and diced|
|3 cups||Cheese, Cheddar; shredded|
|Cheese, Cheddar; shredded OR grated parmesan cheese|
Melt butter and blend in flour, salt, nutmeg, and pepper. Gradually add milk and cook, stirring constantly, until slightly thickened. Add asparagus and Cheddar cheese and continue to stir until cheese melts.
To serve, garnish with paprika and a little more shredded Cheddar cheese or grated Parmesan cheese.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94