Ingredients
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1
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2
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3 - 4
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1
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1
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1
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2
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1
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1
Directions
Asparagus, Mushroom and Tomato Bake With Seasoned Cheese Sauce, Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes The seasoning in the cheese sauce gives this dish a very unique flavor This is a wonderful spring dish If you are an asparagus lover as myself I hope you give it a try , My husband and I enjoyed this attractive dish this evening – He especially enjoyed the tomatoes and put the cheese sauce on everything – I served it on the side (I grilled salmon & served mushroom rice as a side – pared well with this recipe) The Cheese Sauce: The flavor is delicate and allows the vegetable flavors to come through used a medium cheddar (all I had on hand), didn’t need to add the cream, left the onion in & did add the dijon I was skeptical of using a clove but the flavor is subtle and it adds pleasurably to the sauce The Veggies: SIZE COUNTS!! I suggest that you try to match the sizing of the vegetables so that they all cook at basically the same rate The asparagus I had was thin and the mushrooms I purchased were large so I cooked the asparagus for a short period, removed it & allowed the mushroom caps to cook for an extended time At the end of the cooking time when the vegetables are all together, I decided to broil them a bit, just enough to toast the skins lightly As well, I couldn’t possibly toss out that onion so I added it to the veggies before the last cooking time I WILL make this again An easy recipe to prepare, I found the cooking time rather long Next time I’ll grill my vegetables & will also add sweet peppers to the mix – and more onion! Thanks for the treat Summerwine!
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Steps
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1
Done
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Preheat Oven to 375 F Degrees. Cover a Baking Pan or Cookie Sheet With Foil (for Easy Cleanup). |
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2
Done
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Drizzle the Olive Oil Over the Mushrooms and Asparagus and Gently Toss to Coat Them. |
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3
Done
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Put the Mushrooms in the Center of the Pan; Arrange the Asparagus on Both Sides of the Mushrooms With Tips Pointing in Both Directions on Both Sides of the Mushrooms; Reserve the Tomatoes at This Point. |
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4
Done
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Bake the Mushrooms and Asparagus in the Oven For About 15-20 Minutes. |
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5
Done
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Scatter the Tomatoes Over Top of Asparagus; Drizzling a Touch of Olive Oil Over the Top of the Tomatoes. |
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6
Done
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Sprinkle a Touch of Sea Salt Over Top of Tomatoes and Asparagus and Bake For Approximately Another 10 Minutes. Make Sure to Check Your Asparagus and Mushrooms to Desired Tenderness. |
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7
Done
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For the Sauce: |
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8
Done
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Pour the Milk Into a Medium Sized Saucepan. |
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9
Done
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Make an ornament With the Onion, Bay Leaf and Clove by Using the Clove to Pierce the Bay Leaf and Then Poke the Bay Leaf Into the Onion; Add Your ornament to the Milk in the Saucepan. |
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10
Done
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Warm the Milk Gently Over Low Heat, to Infuse the Flavors, Until It Just Begins to Boil; Cover and Let Rest For About 15 Minutes or So While You Follow the Next Step. |
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11
Done
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in Another Medium Saucepan Melt the Butter Over Low Heat; Mix in the Flour and Cook For a Couple of Minutes Stirring Constantly. |
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12
Done
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Add the Milk to the Butter/Flour Mixture 1/2 Cup at a Time; Cook and Stir Until All the Milk Has Been Added. |
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13
Done
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For a Stronger Flavor in Your Sauce You Can Add the Onion from the Milk Mixture at This Point. |
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14
Done
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Cook Over Low Heat Until Thick, About 20-25 Minutes; Stirring Occasionally So It Doesnt Burn on the Bottom. |
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15
Done
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Once the Sauce Has Thickened Remove the Onion, and Add Salt and Pepper to Taste; Leaving the Sauce Over Very Low Heat. |
