Crabmeat And Asparagus Au Gratin
|Milk||1 2⁄3 Cup (26.67 tbs)|
|Sharp cheddar cheese||1⁄4 Cup (4 tbs), grated|
|Swiss cheese||1⁄4 Cup (4 tbs), grated|
|White pepper||1⁄8 Teaspoon|
|Dry sherry||1 Tablespoon|
|Asparagus spears||30 , cooked|
|Crabmeat||1⁄2 Pound, in big chunks|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Melt butter, stir in flour and add milk gradually, stirring constantly to make a smooth sauce.
Add cheese and stir occasionally until melted.
Add seasonings and sherry.
Simmer very slowly for 10 minutes or longer.
Line each individual dish with 4-5 spears of asparagus, using fresh asparagus if possible, or use a 2-quart casserole.
Sprinkle well with salt and pepper.
Place a layer of crab over the asparagus and cover thoroughly with the sauce.
Sprinkle heavily with Parmesan cheese.
Bake at 375° for about 20 minutes, or until sauce is bubbly and top is golden.