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Vegetable Asparagus Dish
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| 4T | butter 2 bunches asparagus 4T flour 1 C milk |
| 5 oz | grated cheddar cheese 1/2 cup saltine crackers-about 10 |
Preheat oven 350
Add asparagus to boiling water, keeping bundles in rubber band. Cook for couple minutes- asparagus should be bright green and still crunchy.
Lift the bundles out of the water and slice ends of asparagus. Drop trimmed ends back in boiling water and reduce to simmer.
Run asparagus tops under cold water to stop cooking.
Melt butter in saucepan. Whisk in flour to make roux. Cook for 1 minute, then whisk in milk and 1 cup of the liquid asparagus was cooked in. Add salt, and cook til sauce thickens, about 5 min. Add the grated cheddar and cook, stirring until melted, about one minute.
Arrange asparagus in 9x12 baking dish, alternating stem ends so serving has bottom and tops. Pour cheese sauce over asparagus and then sprinkle cracker crumbs over. Bake 20 min or until lightly browned and bubbly.
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