Subject: Asparagus with Brie Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 07 2001 - 07:46:38 EST
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F O O D F U N N Y
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Thanks to reader Moria Siegel for this true food funny:
I am now in the running for meanest mommy of the year award, and
here's why. A couple of days ago, after a long day at work, my middle
child asked me for an omelet for dinner, one of his favorites. I
wasn't feeling to well, but I said I would do it in a few minutes.
All was quiet, which should have been my first clue. When I finally
pulled myself into the kitchen, I saw my son's first attempt at an
omelet. Oh, I cooked it for him. And I made him eat it. Hopefully
it will be the last egg, chocolate syrup, and ketchup omelet he ever
eats.
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T O D A Y ' S R E C I P E
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This sauce really goes well on many vegetables, including broccoli,
cauliflower, and green beans, but the Brie is a small extravagance so
I paired it with my favorite vegetable in this recipe.
Asparagus with Brie Sauce
1 lb (450 g) asparagus
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
6 oz (170 g) ripe Brie cheese, rind removed
Salt and white pepper to taste
A grating of fresh nutmeg
Boil or steam the asparagus until just tender and bright green.
Meanwhile, melt the butter in a saucepan over moderate heat and stir
in the flour. Cook for 2 minutes, then stir in the milk. Bring to a
boil, stirring frequently. Cut the rindless cheese into pieces and
add to the sauce, stirring until melted. Season with salt, white
pepper, and nutmeg. Spoon the sauce over the cooked asparagus and
serve immediately. Serves 4 to 6.
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