Asparagus with Brie Sauce

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             FOOD FUNNY
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Here's a double entendre from Rosemary Zwick:
 
Grocery stores are now offering a low-calorie salad dressing that has a
label reading "Leave your fat behind."

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             TODAY'S RECIPE
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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 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.
Received on Tue Feb 24 18:33:08 2009