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

Tweet

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.