Asparagus Au Gratin Recipe

• 3 3/4 quart WATER, Hot
• 1 1/2 gal WATER, BOILING
• 1 1/2 lb CHEESE CHEDDER
• 1 lb BUTTER PRINT SURE
• 813/1000 ounce Lowfat milk, DRY NON-FAT L HEAT
• 20 lb ASPARAGUS FZ
• 2 c. FLOUR GEN PURPOSE 10LB
• 1 Tbsp. SALT TABLE 5LB
• 2 Tbsp. SALT TABLE 5LB

1. 1.
2. Add in ASPARAGUS TO SALTED WATER.
3. 2.
4. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 Min Or possibly Till JUST TENDER.
5. DRAIN; RESERVE LIQUID FOR USE IN STEP
6. 3.
7. 3.
8. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING.
9. Don't BOIL.
10. 4.
11. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
12. 5.
13. Add in FLOUR Mix TO Lowfat milk, STIRRING CONSTANTLY.
14. SIMMER 5 Min Or possibly UNTILTHICKENED.
15. Add in CHEDDAR CHEESE TO SAUCE.
16. AFTER SAUCE IS THICKEND, STIR TO Heat CHEESE.
17. 6.
18. TASTE; SEASON WITH SALT AS NEEDED.
19. 7.
20. POUR SAUCE OVER ASPARAGUS.
21. NOTE: IN STEP 1, Frzn ASPARAGUS SPEARS MAY BE USED.
22. SERVING SIZE: 1/2 C.

water, water, chedder, butter, milk, fz, flour gen, salt, salt

Taken from cookeatshare.com/recipes/asparagus-au-gratin-70778 (may not work)