1 lb fresh asparagus
1 1/2 tablespoons flour
1/4 teaspoon salt
pepper
3/4 cup skim evaporated milk
1 cup sharp cheddar cheese , grated
Directions:
1Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk.2Lay the spears in a 5 quart slow cooker.3Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain.4Heat and stir until boiling and thickened.5Stir in cheese to melt.6Pour over asparagus. Cover. Cook on low for 2 to 3 hours.7
Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.
No comments:
Post a Comment