Asparagus with Rarebit Sauce
A deliciously simple cheese sauce tops asparagus spears.
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/3 teaspoon white pepper
1/3 teaspoon dry mustard
1 cup milk
1 1/4 cups (5 ounces) shredded Wisconsin medium or sharp cheddar cheese
2 pounds (approximately 32 stalks) fresh asparagus, cooked
4 cups cooked rice
8 slices bacon, cooked crisp
- Melt butter in large saucepan, stir in flour, salt, pepper and dry mustard. Slowly add milk to flour and butter mixture. Cook over low heat stirring constantly until mixture thickens and is smooth.
- Remove from heat, gradually add cheese, stirring until cheese is melted.
- Arrange three to four stalks heated asparagus on 1/2 cup portion rice. Pour 1/4 cup rarebit sauce over asparagus. Top with strip of bacon.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.