Asparagus Egg Roll Up With Cheese Sauce
|Frozen asparagus spears||10 Ounce (1 package)|
|Butter||6 Tablespoon, melted|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||3 Cup (48 tbs)|
|Dry mustard||1 Teaspoon|
|Eggs||4 , separated|
|Swiss cheese||1 Cup (16 tbs), shredded|
Grease and flour a 15x10x1 inch jelly roll pan.
Line pan with wax paper, allowing paper to extend beyond the ends of the pan.
Grease the wax paper with vegetable shortening, and dust lightly with flour.
Place asparagus in 1 1/2 -quart casserole.
Microwave at HIGH (10) 4 to 6 minutes; rearrange asparagus after 3 minutes.
Cut asparagus into 1/2 inch pieces.
Place melted butter in 2 quart casserole; add flour and stir until smooth.
Microwave at HIGH (10) 1 minute.
Gradually add milk to hot mixture, stirring constantly with a wire whisk.
Microwave at HIGH (10) 5 to 6 minutes, until mixture is thickened, stirring every minute.
Add dry mustard and salt.
Set aside 1 cup of white sauce mixture.
Place egg yolks in large mixing bowl and beat slightly.
Gradually blend in remaining white sauce mixture.
In medium bowl, beat egg whites at high speed until stiff peaks form.
Fold egg whites into egg yolk mixture.
Spoon mixture into jelly roll pan, spreading evenly.
Insert metal accessory rack.
Preheat oven to 300°F.
Bake for 40 to 45 minutes until puffed and firm; turn pan after 20 minutes.
Loosen edges around pan.
Invert jelly roll pan on wax paper.
Remove pan, peel off wax paper.
Allow oven to cool before using microwave.
In medium mixing bowl, combine half & half, Swiss cheese and reserved white sauce.
Microwave at HIGH (10) 4 to 5 minutes until cheese is melted and sauce is smooth.
Stir after 2 minutes.
Spread 3/4 cup cheese sauce over roll.
Top with asparagus.
Starting at narrow end, carefully roll into jelly roll, using wax paper for support.
Top with remaining cheese sauce.