Sunday, April 10, 2011

Asparagus Divan

I can't wait to make this again. This is about as close to a "casserole" aka "bake" as I am allowed to make in our house. Every time I even see the photo of this recipe my mouth waters. This was a very homey meal to me. Extremely creamy, some bite from the cheese, and a perfectly crunchy asparagus top. Yum. YUM. YUMMY.

Asparagus Divan
Printable Version

1 lb. asparagus spears, tough ends removed
salt and pepper
1 1/2 cup milk
3 Tbs. butter
3 Tbs. flour
1/4 lb. gorgonzola cheese
4 slices firm-textured sandwich bread
2 cups bite-sized pieces roasted chicken
2 Tbs. grated Parmesan cheese

Preheat the oven to 400 degrees. Lightly butter an 8-inch square baking dish. In a large saucepan, place asparagus in lightly salted water and cover. Bring to a boil over high heat and cook until the asparagus is barely crisp-tender, about 3 minutes. Drain, rinse under cold water, and pat dry with paper towels. Set aside.

In a saucepan over medium low heat, melt 3 Tbs. of butter. Add the flour and whisk for 1 minute. Slowly whisk in the milk into a saucepan and heat over medium heat and stir, until thickened, about 5 minutes. Add the gorgonzola cheese and stir until melted. Remove from the heat and season with salt and pepper.

Arrange the bread slices, overlapping as needed, in the prepared baking dish. Spread the chicken over the bread and top with the asparagus. Pour the gorgonzola sauce over the asparagus and sprinkle with Parmesan cheese.

Bake until the sauce is bubbling and golden brown, about 20 minutes. Serve hot.

Serves 4.
Recipe from Williams and Sonoma Chicken

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