Simple Chedder cheese sause over asparagus on a bed of brown rice.

United States
May 17, 2009 11:05pm CST
We eat lots of brown rice that take 50 minutes simmering and covered here in Colorado at a mile high. On our property the wild asparagus season is about over. Around here new shoots are only frequent in Spring. When it gets too hot asparagus stops sending up new shoots. Anyway, the wife and I hunted asparagus for about 50 minutes and brought home around 2.5 pounds. For supper, we had a friend over for a simple meal. I put the double boiler on high then washed asparagus under a small stream of cold water until the upper pan was full. By then the water was boiling and I steamed around 5 minutes. Vicki, my wife, started the cream sauce by making white gravy: 2 table spoons of butter (made with salt) in low heat until melted. Stir in 2 table spoons of white flower until combined with no Lumps. Add a cup of milk and stir until beginning to thicken. Last, add 3 ounces of diced extra sharp cheddar cheese. After I had put the asparagus on to steam, I dished out 3 plates of rice that was still hot, and covered. When the cheese creamed, we turned off, and covered for a couple of minutes. When the thickest stalks were tender, tested with a fork, I covered each bed of rice with asparagus, and disbursed the cheddar cheese sauce over the three plates. Our friend, John, said, Yum.
1 person likes this
3 responses
@jlamela (4909)
• Philippines
26 Nov 09
Hello Steve! Oh that was so great!your yummy recipe is so wonderful and mouthwatering that I copied your recipe and try experimenting this in home this weekend. Thanks for sharing your wonderful meal and recipe. This is another cooking experience of mine. Thanks and God bless!
• United States
26 Nov 09
Jlamela, I hope it goes well. Here in the States I have been seeing asparagus in the stores. Does asparagus grow in the wild anywhere in the Philippines? Steve
18 May 09
Hi Steve, That sounds very tasty and quick meal, thanks, I will try that on my hubby but we don't eat any brown rice so can we try it on white rice? if not I will get some brown rice to make it, my hubby will love. Tamara
• United States
18 May 09
If you want or need quick, white rice works fine and is quicker. Then there is minute rice? Of course nutritionally, there is a reason for the term slow cooking... Also, I've found that I weigh less as I eat more brown rice and whole wheat. This stuff sticks to one's ribs, taking longer to digest, and delays the feeling of becoming hungry again... But, hey, this is a "cheese" place.
• United States
18 May 09
Hi, Steve! I envy you for having wild asparagus. It's my absolute favorite, but in Miami it's too hot for many things to grow wild. I think I'd probably have loved to join your group. Brown rice and asparagus -- what could be better?
• United States
18 May 09
You two have a rain-check. The night before I had left John a message to join us hunting. By the time he heard it we were already back. (So, we set the supper date, his wife Patricia is becoming obsessed with updating her resume, was having a good session, has a rain-check herself)John came alone. By 7:15 p.m. John and I searched until the sun sat and still did not cover all the ground. It is best to hunt early or late and hunt going into the sun because the asparagus profile shows best among grass and weeds. I always carry a stick. If one swishes it like a blind man, the rubbery nature of asparagus creates a distinctive feel. Steve