Kristen Bryant’s family recipe
Ingredients
2 15-oz. cans asparagus, 2 packages boiled frozen asparagus or 2 bunches fresh steamed asparagus (reserve liquid)
1 pint light cream
6 tbsp. butter
6 tbsp. flour
¾ tsp. salt
1/8 tsp. white pepper
2 cups coarsely grated sharp cheddar cheese
1 cup poultry stuffing mix
Instructions
Preheat oven to 400 degrees. Drain canned asparagus liquid or asparagus cooking water into a quart measuring container and add enough light cream to measure 3 cups. Melt 4 tbsp. butter over moderate heat and blend in flour. Add the 3 cups liquid and heat, stirring constantly, until thickened. Add salt, pepper and 1 cup cheese; cook and stir until cheese is melted. Arrange asparagus in a buttered, shallow 2-quart casserole and top with cheese sauce (it’s okay not to use it all). Toss remaining shredded cheese with stuffing mix, sprinkle over sauce and dot with remaining butter. Bake, uncovered, 10-12 minutes until bubbly and touched with brown. Then, voila! A delicious asparagus casserole.
