Asparagus With Mushroom Sauce Recipe
Summary
Main IngredientVegetable
Ingredients
| Paprika | 1/8 Teaspoon | |
| Butter or margarine | ||
| Bread crumbs | 1/3 Cup (16 tbs) | |
| 1/2 cup sliced small mushrooms | ||
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Swiss Cheese | 2 Ounce, shredded | |
| Asparagus | 1 1/2 Pound | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. In small bowl, place paprika and 1 tablespoon butter or margarine; cover with large plate. Cook at high (100% power) 30 seconds or until butter melts. Stir in bread crumbs.
2. Prepare sauce: In another small bowl, place mushrooms, salt, and 2 tablespoons butter or margarine (1/4 stick); cover with large plate. Cook at high 4 minutes or until mushrooms are tender, stirring after 2 minutes. Gradually stir in milk. Cover and cook at high 3 minutes or until sauce is very hot, stirring after 2 minutes. Stir in cheese until melted. Cover and keep warm.
3. In 13" by 9" baking dish, arrange asparagus, placing tips of asparagus in center of dish and large ends of stalks at each end of dish. Add water; cover tightly with vented plastic wrap. Cook at high 10 to 12 minutes, until asparagus is tender-crisp; drain
2. Prepare sauce: In another small bowl, place mushrooms, salt, and 2 tablespoons butter or margarine (1/4 stick); cover with large plate. Cook at high 4 minutes or until mushrooms are tender, stirring after 2 minutes. Gradually stir in milk. Cover and cook at high 3 minutes or until sauce is very hot, stirring after 2 minutes. Stir in cheese until melted. Cover and keep warm.
3. In 13" by 9" baking dish, arrange asparagus, placing tips of asparagus in center of dish and large ends of stalks at each end of dish. Add water; cover tightly with vented plastic wrap. Cook at high 10 to 12 minutes, until asparagus is tender-crisp; drain
Chef
