Cheddar Cheese Recipes
Please try these tested recipes from Wisconsin 724 Reserve Aged CheddarCreamy Baked Asparagus with Aged Cheddar
Suggestions: Make sauce ahead of time. Adapted from Seasons and Suppers
Ingredients:
1 bunch of asparagus, trimmed of woody ends (about 20 spears)
Parchment paper or non-stick foil
2 tablespoon butter
1/3 cup all-purpose flour
Scant 1 cup milk
1 egg yolk
1/4 teaspoon of dry, powdered mustard
Dash of Worcestershire sauce
1/4 - 1/2 teaspoon salt and black pepper, to taste (or garlic pepper)
(1) 5 ounce bar of 7 year-Wisconsin 724 Reserve Aged Cheddar Cheese.
1 bunch of asparagus, trimmed of woody ends (about 20 spears)
Parchment paper or non-stick foil
2 tablespoon butter
1/3 cup all-purpose flour
Scant 1 cup milk
1 egg yolk
1/4 teaspoon of dry, powdered mustard
Dash of Worcestershire sauce
1/4 - 1/2 teaspoon salt and black pepper, to taste (or garlic pepper)
(1) 5 ounce bar of 7 year-Wisconsin 724 Reserve Aged Cheddar Cheese.
Cooking Directions:
Preheat oven to 400° F. with rack in center of oven, and line a baking sheet with parchment paper or non-stick foil.
If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you’re good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle (quartering works well too). Set aside.
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
Pour sauce over the middle of the asparagus. Top with the shredded Aged Cheddar Cheese.
Bake at 400 ° F. for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
Top with a bit more freshly ground pepper and serve immediately.
Preheat oven to 400° F. with rack in center of oven, and line a baking sheet with parchment paper or non-stick foil.
If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you’re good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle (quartering works well too). Set aside.
In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
Pour sauce over the middle of the asparagus. Top with the shredded Aged Cheddar Cheese.
Bake at 400 ° F. for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
Top with a bit more freshly ground pepper and serve immediately.
Do you have an aged cheddar recipe to share? Please send it to: sales@724WisconsinSelect.com
