I've been thinking about asparagus a lot lately--maybe because I've spent the last two days freezing it and pickling it.
Mostly I've been marveling over how much I love it, considering that as a child I despised its flavor. I can still remember gagging down the required mouthfuls, and trying to think if there was anything I hated more.
Somewhere along the years I decided it was actually tolerable, and then good, and then I started craving it's green springy flavor. As soon as the first signs of spring appear I start dreaming about asparagus dishes. A good incentive to clean out the last of it from the freezer.
This recipe is excellent for those cold winter days when you are hungry for soup. Usually I make it with frozen asparagus. The creamy base makes it a dish that will sometimes appeal to those who aren't as fond of asparagus.
10 ounces fresh or frozen asparagus
1/4 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1/3 cup flour
2 cups milk
8 ounces cheddar cheese
2 teaspoons chicken bouillon
Cook asparagus, and onion in 3 cups of water with bouillon until tender-approximately 5-10 minutes. ( you don't want it mushy--just tender ) Do not drain. Meanwhile make a white sauce with butter, flour, and milk. After it is thickened add salt, pepper, and cheese stirring until melted. Combine white sauce with cooked asparagus and onion and serve. Yield 4-6 servings.