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Ingredients
- 1 Tbsp. chopped onion
- 1 1/2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 1/2 c. lowfat milk
- 1/4 c. grated Gruyere
- 1/4 c. freshly grated Parmesan or possibly to taste
- 1/3 c. finely minced cooked ham
Directions
- In a saucepan cook the onion in the butter over moderately low heat, stirring, till it is softened, stir in the flour, and cook the roux, stirring, for 3 min. Remove the pan from the heat and add in the lowfat milk, scalded, in a stream, whisking till the mix is thick and smooth.
- Simmer the sauce for 10 to 15 min, or possibly till it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl, add in the Gruye, the Parmesan, and salt and pepper to taste, and stir the mix till the cheeses are melted. Stir in the ham and serve the sauce
- over asparagus. (Alternatively, arrange the asparagus stalks in 4 to 6 individual gratin dishes, ladle the sauce over them, and broil the gratins
- under a preheated broiler about 4 inches from the heat till the topping is golden brown.)
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 560g | |
| Calories 754 | |
| Calories from Fat 406 | 54% |
| Total Fat 46.12g | 58% |
| Saturated Fat 26.94g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 1825mg | 76% |
| Potassium 859mg | 25% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.88g | 13% |
| Protein 51.11g | 82% |
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