Asparagus with French Cheese Sauce
Author: 
 
Ingredients
  • 1-1/2 pounds fresh asparagus
  • 1 Tablespoon chopped shallot
  • 3 Tablespoons butter
  • ¼ cup all-purpose flour
  • 1-1/4 cups milk
  • ½ cup dry white wine (or chicken broth, but better with wine!)
  • 1 egg yolk, beaten
  • ⅓ cup shredded Swiss cheese
  • ¼ to ½ teaspoon salt (I used the ½ teaspoon)
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons grated Parmesan cheese
Instructions
  1. Cook asparagus until just tender. (steam, boil, or roast)
  2. Cook and stir shallot in butter in medium saucepan 2 to 3 minutes; stir in flour. Cook and stir until mixture is smooth and bubbly. Remove from heat; stir in milk. Return to heat and heat to boiling, stirring constantly. Boil and stir for 2 minutes. Stir in wine; remove from heat.
  3. Stir half the wine sauce gradually into beaten egg yolk; return to saucepan. Heat, stirring constantly, until hot. Stir in Swiss cheese, salt, and nutmeg; cook and stir until cheese is melted.
  4. Heat oven to broil setting. Arrange cooked asparagus in lightly greased 1-1/2 quart au gratin dish or baking dish. Pour sauce over asparagus and sprinkle with Parmesan cheese. Broil until cheese lightly browns. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-aprilmay-1975/