| CHEESY ASPARAGUS | ||||||||
| Makes 114 servings – ½ cup. | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Butter | ¾ lb. | 1 ½ cups | ||||||
| Flour | ½ lb. | 2 cups | ||||||
| Mustard, dry | 4 tsps. | |||||||
| Salt | 4 tsps. | |||||||
| Pepper, white | ½ tsp. | |||||||
| Fluid milk, scalded | 1 gal. (or 4 qts.) | |||||||
| Cut asparagus spears & tips, drained | 3 – # 10 cans | |||||||
| Cheddar cheese, grated | 2 lbs. | ½ gal. (or 2 qts.) | ||||||
| Bread crumbs, fine, dry | 1 qt. (or 4 cups) | |||||||
| DIRECTIONS: | ||||||||
| 1. Combine melted butter, flour, mustard, salt and pepper. | ||||||||
| 2. Add milk gradually and cook until thickened, stirring constantly. | ||||||||
| 3. Add about 2/3 of cheese to sauce and stir until cheese is melted | ||||||||
| 4. Put asparagus into baking pans. Mix remaining cheese with crumbs. Spread over top. | ||||||||
| 5. Bake at 400° F. about 30 minutes or until crumbs are browned. | ||||||||
| Number of Portions | 114 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories | 74 | Iron | 1.05 Mg | Protein | 2.91 G | 15.68% | ||
| Cholesterol | 5 Mg | Calcium | 52.91 Mg | Carbohydrates. | 7.36 G | 39.61% | ||
| Sodium | 335 Mg | Vitamin A | 57 RE | Total Fat | 3.94 G | 47.70% | ||
| Fiber | 0.93 G | Vitamin C | 8.31 Mg | Saturated Fat. | 1.25 G | 15.19% | ||