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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup). | 2. Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them. | 3. Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point. | 4. Bake the mushrooms and asparagus in the oven for about 15-20 minutes. | 5. Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes. | 6. Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness. | 7. For the sauce: | 8. Pour the milk into a medium sized saucepan. | 9. Make an ‘ornament’ with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your ‘ornament’ to the milk in the saucepan. | 10. Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step. | 11. In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly. | 12. Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added. | 13. For a stronger flavor in your sauce you can add the onion from the milk mixture at this point. | 14. Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn’t burn on the bottom. | 15. Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat. | 16. Stir in the cream (if using) to give a silky texture to the sauce. You don’t have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further. | 17. Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing. | 18. Drizzle the Cheese Sauce over top of the baked vegetables and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1		trimmed	90.7186	17.5994	9.979	0.5443
portabella mushroom	2			-	-	-	-
tomato	3 -4		quartered	0.0	0.0	0.0	0.0
olive oil				-	-	-	-
sea salt				-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
bay leaf	1			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
milk	2	cups	skimmed	1104.0	26.592	10.992	114.432
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cheddar cheese	1	cup		-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.