Title: THE RECIPE FILE
 
Welcome to our newest Junior League cookbook: Great Lakes Effects: Buffalo Beyond Winter and Wings.  Thanks to The Junior League of Buffalo for sharing their recipes with us! Ordering information appears after the recipe, or visit their website.
 

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Soups and Vegetables:
Asparagus with Wine Sauce

from Great Lakes Effects:
Buffalo Beyond Winter and Wings


INGREDIENTS:
1 pound fresh asparagus, trimmed or 
  2 (10-ounce) packages frozen asparagus
3/4 cup mushrooms
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half
1/2 cup dry white wine
1/2 cup shredded Cheddar cheese
1/2 cup almonds
TO PREPARE:

Arrange the asparagus in a baking dish.
Sauté the mushrooms in the butter in a saucepan.  Stir in
  the flour, salt and pepper.  Add the half-and-half and
  wine and mix well.
Cook over medium heat until thickened, stirring constantly.
  Pour over the asparagus.  Sprinkle with the cheese and
  almonds.
Bake at 450 degrees for 15 minutes or until the cheese
  melts.

Note: When preparing fresh asparagus, break the stalks; they will snap where the tender part starts.

SERVES: 6



Copyright 1997 The Junior League of Buffalo, Inc.  All rights reserved.

Visit The Junior League of Buffalo web site (http://www.jlbuffalo.org) to purchase copies of Great Lakes Effects: Buffalo Beyond Winter and Wings, e-mail [EMAIL PROTECTED] or call (716) 882-7520.

The Junior League of Buffalo is an organization of women committed to promoting volunteerism, developing the potential of women and to improving communities through effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable.  A portion of the proceeds from the sale of Great Lakes Effects: Buffalo Beyond Winter and Wings will help support the Junior League of Buffalo's signature project, Kids Café, in partnership with the Food Bank of Western New York.
 

   

 
 

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