Friday, May 31, 2013

asparagus and cheese sauce on toast

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asparagus and cheese sauce on toast
serves 2

 5 pieces of bread
enough asparagus to cover the toast (maybe 15 stalks)
1 tbsp. butter
1 tbsp. wheat flour
     or gluten-free: 1 tbsp. sweet rice flour*
1 cup milk, heated
1 c. old cheddar cheese, grated
salt and pepper to taste

Start by making the cheese sauce. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let it simmer for 1  2 minutes to cook and bind together. Slowly whisk in the heated milk. Turn the heat up to medium and bring to a simmer. Simmer for a minute or two until it's thickened somewhat. Whisk in the cheese a bit at a time until it's incorporated. Add salt and pepper to taste.

In the meantime, put the asparagus in simmering water and cook until bright green and tender. Alternatively, steam it until tender.

Toast the bread.

Set the table with butter, asparagus and cheese sauce. Butter your toast. Lay the asparagus on top. Pour cheese sauce over to taste. Eat.

*If you don't have any sweet rice flour, you can use white or brown rice flour but your sauce won't be quite as smooth.

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