- 2 [14 1/2-ounce / 412-mL each] cans cut asparagus, drained
- 1 1/2 tablespoons [22.5 g] butter
- 1 tablespoon [8.75 g] flour
- 3/4 cup [190 mL] milk
- 2/3 cup [150 g] grated Cheddar cheese
- 1/8 teaspoon [0.5 mL] salt
- 1/2 cup [125 mL] crushed Ritz crackers
- 1/2 tablespoon [7.5 g] butter
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- Preheat oven to 325°F [160°C].
- Arrange drained cut asparagus into a casserole dish.
- Into a small pan, melt 1 1/2 tablespoons [22.5 g] butter over medium heat.
- Mix in flour, then slowly mix in milk.
- Cook slowly until thickened, stirring constantly.
- Add grated Cheddar cheese and salt.
- Pour sauce over asparagus pieces, sprinkle with cracker crumbs and dot with remaining butter.
- Bake into preheated oven for 40 minutes, before serving.
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