Pie Pan Asparagus

Last Friday Marilyn Warren hosted a Mother's Day Luncheon for a bunch of the Whiteley Cousins.  It was a fun time with great food and a game of Bunco.  This is one of the dishes she served.  I don't usually like asparagus but this was very good.  I was wishing I had taken more.

Pie Pan Asparagus

¼ c. butter

¼ c. flour

¾ c. chicken broth

¾ c. milk

½ c. grated Cheddar cheese

1/4 c. grated Parmesan cheese

½ t. salt

1/8 t. pepper

2 lbs. hot, freshly cooked, medium Asparagus Spears (about 32 to 36)

2 T. grated Parmesan cheese

Melt butter in sauce pan; blend in flour. Add chicken broth and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, ¼ c. Parmesan cheese,  salt and pepper; stir until cheese melts. 

Place cooked asparagus in 10” pie pan. Pour sauce over. Sprinkle with 2 T. Parmesan cheese. Broil until bubbly.

Makes 6 servings.