Asparagus Parmesan
Enjoy this cheesy Asparagus Parmesan fresh out of the oven.
contains glutencontains dairy
Ingredients
US
Metric
- 30 spears asparagus (fresh, washed, trimmed)
- 4 ounces button mushrooms (canned)
- 1/4 cup onions (green, sliced)
- 2 tablespoons butter (or margarine)
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup cheese (grated, Parmesan or Cheddar)
Make it lactose-friendly
- 2 tablespoons butter (or margarine) → plant butter, ghee (mostly lactose-free), or olive oil
- 1/4 cup milk → lactose-free milk, oat milk, or almond milk
- 1/2 cup cheese (grated, Parmesan or Cheddar) → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Preheat oven to 400 degrees F.
- Arrange asparagus in a shallow baking dish.
- Drain mushrooms, reserving liquid. Chop half of mushrooms.
- Cook onions in fat until tender.
- Add flour and salt and blend well.
- Stir in milk and mushroom liquid.
- Cook until thickened, stirring constantly.
- Add chopped mushrooms.
- Pour sauce over asparagus and sprinkle with cheese. Arrange remaining mushrooms on top and sprinkle with cheese. Arrange remaining mushrooms on top.
- Bake 30 to 40 minutes, or until asparagus is tender.
Nutrition (estimated, per serving)
| Calories | 76 |
|---|---|
| Protein | 3.5 g |
| Fat | 4.4 g |
| Carbs | 7.6 g |
| Fiber | 2.5 g |
| Sodium | 205 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)