A foolproof version of the classic, this casserole has a rich Cheddar sauce full of asparagus and sliced just-cooked potatoes - a perfect companion to any roast.
- 1 lb (500 g) Ontario Asparagus, trimmed
- 8 large Ontario Potatoes, peeled and sliced 1/4-inch (5 mm) thick
- 3 tbsp (50 mL) butter
- 2 cups (500 mL) chopped onion
- 3 tbsp (50 mL) all-purpose flour
- 3 cups (750 mL) milk
- 1 bay leaf
- 1-1/2 cups (375 mL) shredded old Ontario Cheddar Cheese
- Salt and pepper
In a large pot of boiling water, cook asparagus 2 to 3 minutes or until tender-crisp. Drain and refresh under cold water. Cut into 2-inch (5 cm) lengths; set aside in bowl. Cook potato slices in steamer about 10 minutes or until barely tender; add to asparagus.
In same large pot, melt butter; cover and cook onion over low heat until limp. Sprinkle with flour and stir in. Remove from heat and gradually pour in milk, whisking continually until smooth. Add bay leaf. Cook over medium heat, whisking, until just boiling and thickened.
Stir in 1 cup (250 mL) cheese, asparagus and potatoes. Season to taste with salt and pepper. Remove bay leaf. Spoon into greased 13- x 9-inch baking dish. Sprinkle with remaining cheese. Cover and refrigerate for up to 24 hours. Reheat, uncovered, in 350°F (180°C) oven 30 to 35 minutes, or until bubbly.
- Protein: 15.0 grams
- Fat: 12.0 grams
- Carbohydrates: 42.5 grams
- Calories: 338