Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ tbsp. Hy-Vee butter, divided | ||
| ½ c. Hy-Vee breadcrumbs | ||
| ¼ c. finely chopped onion | ||
| 1 clove(s) garlic, minced | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee skim milk | ||
| ¼ c. freshly grated Gruyére cheese | ||
| ¼ c. freshly grated Parmesan cheese | ||
| 1 ½ lbs. fresh asparagus, trimmed | ||
| Hy-Vee salt and Hy-Vee ground black pepper, to taste |
Directions
- In a small skillet, melt 1/2 tablespoon butter over medium-low heat. Add breadcrumbs and sauté until golden; set aside.
- In a medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; add onion and garlic and cook until tender. Add flour and cook for 3 minutes, stirring constantly. Whisk in milk. Bring mixture to a boil and cook until thick and bubbly. Remove from heat and stir in cheeses.
- Meanwhile, bring 1 inch of water to a boil in a large saucepan. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Drain well. Sprinkle with salt and pepper.
- Serve asparagus topped with cream sauce and breadcrumbs.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 35mg
- Sodium: 340mg
- Total Carbohydrates: 26g
- Protein: 13g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 15%
0%
Iron 25%
0%
Calcium 30%
Recipe Source:
Hy-Vee Seasons Spring 2011.