My father on occasion likes to prepare himself aparagus on toast with a
slice of m**t of some description and a generous dollop of cheese sauce
over top.
I've modified the recipe, and enjoy it in one of the following ways:
toast
cooked asparagus
Yves deli slice or pepperoni, if desired. (It tastes lovely without, too.)
Prepare toast, top with mock m**t, and then asparagus.
Serve with one of the following sauces:
"Hollandaise"
1/3 cup ff sour cream
1/3 cup ff mayo
a good squirt of lemon juice
salt and pepper
Blend ingredients well and serve over warm asparagus.
"Creamy mustard"
1/3 cup ff yoghurt
1/3 cup ff mayo
generous teaspoon dijon mustard
salt and pepper
Prepare as above.
"Cheese sauce"
I've always 'faked' my way through this one, so the measurements are
approximate. The amount serves one.
1/4-1/3 cup skim milk
2 tsps flour
1 slice ff processed cheese slice.
Warm the milk in a saucepan. Place the flour in a bowl. Tear up the
cheese slice and dredge the pieces in the flour. Dump the contents of the
bowl into the warm milk, and stir over heat until the cheese melts and the
sauce thickens.
Enjoy!
Sharon
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Sharon McCleave M.R.O., M.G.O.
Reg'd Osteopath
Ontario Osteopathic and Rehabilitation Centre
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