15 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

An aromatic asparagus recipe scented with sage and thyme.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.

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  • Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan. Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally. Serve warm.

Nutrition Facts

183 calories; 10.3 g total fat; 31 mg cholesterol; 360 mg sodium. 14.6 g carbohydrates; 8.7 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/10/2008
Mmmmm!!! I used the suggestions of others here and omitted the water and used half the milk and broth. I didn't have all the listed ingredients so I used these substitutions: 3/4 Cup chicken broth (broth from Amanda's chicken casserole recipe preparation not published ) Havarti cheese for the parmesan It was incredible! I really want to use this on other vegebables using different kinds of broth. Read More
(18)

Most helpful critical review

Rating: 2 stars
02/08/2006
Maybe I did something wrong but I couldn't get the sauce to thicken. Also the asparagus cooked for way too long. The potential is definitely there though. Read More
(8)
15 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
03/10/2008
Mmmmm!!! I used the suggestions of others here and omitted the water and used half the milk and broth. I didn't have all the listed ingredients so I used these substitutions: 3/4 Cup chicken broth (broth from Amanda's chicken casserole recipe preparation not published ) Havarti cheese for the parmesan It was incredible! I really want to use this on other vegebables using different kinds of broth. Read More
(18)
Rating: 4 stars
06/26/2009
This was a good starter recipe. I omitted the water and broth and only used 1 3/4 cups of milk. I also left out the sage and used 1/4 tsp of basil 1/4 tsp of dill weed and 2 tsp of garlic powder. Instead of parmesan I used fontina cheese. I also steamed the asparagus and poured the cheese sauce over the asparagus rather than cooking the asparagus in with the sauce. Read More
(12)
Rating: 4 stars
12/16/2006
I like it! Agree with other reviewers...cut down on the liquid. I removed the water entirely and cut the broth and milk in half. The asparagus steamed fine and the sauce was appropriate viscosity and intensity of flavors. Read More
(11)
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Rating: 4 stars
02/21/2006
I have to wonder if this recipe is for asparagus soup? I read the recipe and decided there was too much liquid in it so I omitted the vegetable broth. Also I used a whole pound of asparagus not a half pound and I steamed it ahead of time. Even with these changes there was still quite a bit of liquid so next time I will reduce the milk to 1 cup. But the flavor was very very good the sage and thyme and Parmesan cheese were the perfect blend for this vegetable. I will make this one again. Read More
(11)
Rating: 4 stars
05/05/2007
This was good. I used a pound of asparagus eliminated the water used 3/4 c broth and only a splash or two of milk. Still there was too much liquid - I ended up thickening it a bit with some corn starch and straining away the extra liquid upon serving. The Parm cheese did not want to melt when I mixed it in - it just got clumpy. Next time I'll just sprinkle with cheese when ready to serve. Read More
(11)
Rating: 5 stars
04/14/2009
Loved it but used about half of the broth and no water. Also added a little more thyme. Read More
(9)
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Rating: 4 stars
02/24/2011
I went with some other reviewer advice and reduced the liquid to one cup each broth and milk. I think it was just a little too liquidy but not bad. I had one bunch of asparagus and used 2-3 tbsp parmesan and just a couple shakes of poultry seasoning since I didn't have any plain sage. Would definitely make again with just a little less liquid. Thanks! Read More
(8)
Rating: 5 stars
05/14/2009
I used to steam or boil the asparagus this way turns out so much tastier! Read More
(8)
Rating: 3 stars
05/11/2006
This was ok but I thought the dried herbs really detracted from the delicate asparagus flavor. I won't be making this again. Thanks anyway. Read More
(8)