Recipe by Lady Lerandia
"An aromatic asparagus recipe scented with sage and thyme."
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asparagus, cut into 1-inch pieces
1 1/2 cups
grated Parmesan cheese
salt to taste
Mmmmm!!! I used the suggestions of others here and omitted the water and used half the milk and broth. I didn't have all the listed ingredients so I used these substitutions:
3/4 Cup chicken broth (broth from Amanda's chicken casserole recipe preparation [not published])
Havarti cheese for the parmesan
It was incredible! I really want to use this on other vegebables using different kinds of broth.
This was ok, but I thought the dried herbs really detracted from the delicate asparagus flavor. I won't be making this again. Thanks anyway.
This was a good starter recipe. I omitted the water and broth and only used 1 3/4 cups of milk. I also left out the sage and used 1/4 tsp of basil, 1/4 tsp of dill weed, and 2 tsp of garlic powder. Instead of parmesan, I used fontina cheese. I also steamed the asparagus and poured the cheese sauce over the asparagus rather than cooking the asparagus in with the sauce.
This was good. I used a pound of asparagus, eliminated the water, used 3/4 c broth, and only a splash or two of milk. Still there was too much liquid - I ended up thickening it a bit with some corn starch, and straining away the extra liquid upon serving. The Parm cheese did not want to melt when I mixed it in - it just got clumpy. Next time, I'll just sprinkle with cheese when ready to serve.
I like it! Agree with other reviewers...cut down on the liquid. I removed the water entirely and cut the broth and milk in half. The asparagus steamed fine, and the sauce was appropriate viscosity and intensity of flavors.
I have to wonder if this recipe is for asparagus soup? I read the recipe and decided there was too much liquid in it, so I omitted the vegetable broth. Also I used a whole pound of asparagus, not a half pound, and I steamed it ahead of time. Even with these changes there was still quite a bit of liquid so next time I will reduce the milk to 1 cup. But the flavor was very very good, the sage and thyme and Parmesan cheese were the perfect blend for this vegetable. I will make this one again.
Loved it but used about half of the broth and no water. Also added a little more thyme.
I went with some other reviewer advice and reduced the liquid to one cup each broth and milk. I think it was just a little too liquidy but not bad. I had one bunch of asparagus, and used 2-3 tbsp parmesan and just a couple shakes of poultry seasoning since I didn't have any plain sage. Would definitely make again, with just a little less liquid. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 183
** Calories from Fat: 92
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