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Nutrition.gov
U.S. Department of Agriculture
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  3. Asparagus Parmesan

Asparagus Parmesan

Enjoy this cheesy Asparagus Parmesan fresh out of the oven.

Yield
6 servings
Cook time
40 minutes
Ingredients
30 spears asparagus (fresh, washed, trimmed)
4 ounces button mushrooms (canned)
1/4 cup onions (green, sliced)
2 tablespoons butter (or margarine)
2 tablespoons flour
1/2 teaspoon salt
1/4 cup milk
1/2 cup cheese (grated, Parmesan or Cheddar)
Steps
  1. Preheat oven to 400 degrees F. 
  2. Arrange asparagus in a shallow baking dish.
  3. Drain mushrooms, reserving liquid. Chop half of mushrooms.
  4. Cook onions in fat until tender.
  5. Add flour and salt and blend well.
  6. Stir in milk and mushroom liquid.
  7. Cook until thickened, stirring constantly.
  8. Add chopped mushrooms.
  9. Pour sauce over asparagus and sprinkle with cheese. Arrange remaining mushrooms on top and sprinkle with cheese. Arrange remaining mushrooms on top.
  10. Bake 30 to 40 minutes, or until asparagus is tender.
Notes
  • Two 10-ounce packages of frozen asparagus may be used in place of fresh. Thaw asparagus before baking; reduce baking time to 25 minutes.
Meal Type: Dinner
Food group: Vegetables, Dairy
Season: Winter, Spring
Source
USDA, Agricultural Research Service, Human Nutrition Research Division (1969).