Asparagus casserole

Use thin asparagus. After baking, the thick, cheesy roux stayed atop the asparagus. I mixed it up a bit for the photo. The baked cheesy roux was delicious on top of potatoes, also served with our meal.

Ingredients

Asparagus, 1 pound

Butter, 3 tablespoons

Flour, 2 heaping tablespoons

Half-and-half, 1 cup

Parmesan cheese, 1/2 to 2/3 cup grated

Preparation

Rinse asparagus and remove woody end of the stem. Snap each spear in half. Smear butter on bottom and side of a casserole dish. Place the asparagus in the buttered casserole dish. In a small saucepan, melt the butter over medium-high heat. As it melts, sprinkle the flour in and whisk briskly as it will thicken quickly. Add the half-and-half in and briskly whisk. This will take a few minutes to create a creamy consistency. When thick, add in the Parmesan. Continue to whisk. Turn off the heat. It will be a thick smooth paste. Scoop over the asparagus. Cover the casserole. Bake 20 minutes in a preheated 400-­degree oven. Remove lid and bake another 5 minutes.