Asparagus au Gratin

Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enought o hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste. Cover and simmer gtenly for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spagula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.

In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.

Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned.

Asparagus au gratin recipe serves 4.

More Asparagus Recipes
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Asparagus Casserole with Mushrooms
Asparagus Casserole Recipe with Cheese
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Asparagus Casserole II
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Macaroni with Ham and Asparagus
Quiche with Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole

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