How to make it

  • Place a small sauce pan over moderate heat, add olive oil, blend in flour to form a white roux.
  • Whisk in milk a little at a time (will appear lumpy at first). When 2-3 oz of milk are stirred in you can start adding the milk faster, whisking all the way. When the sauce is lump free, turn down the heat to low, stir in cayenne and nutmeg, cover and simmer white sauce for 5 minutes (very low).
  • While the sauce simmers (check once or twice for burning), oil the baking dish, break the ends or peel the asparagus, grate the cheeses.
  • Place the bread in the baking dish, breaking to make it fit. Place chicken on bread, lay (raw) asparagus on top.
  • When sauce has thickened, take off heat and stir in the cheese, it doesn't need to melt completely. Taste the sauce and adjust salt and pepper (the sauce should be a little salty since it flavors all the other ingredients).
  • Pour sauce on top of the asparagus, chicken and bread. If the sauce seems a little thick or not generous enough, pour in a little extra milk (or water!).
  • Place on small metal pan to catch drips and bake 20-30 minutes at 350 F.
  • Remove when sauce is bubbling nicely and is browned. Asparagus should be done, but you can check. Let sit for 5 minutes before eating. Serve with a green salad, or all by itself.

People Who Like This Dish 3
Reviews & Comments 4

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  • pieplate 10 years ago
    I like the flavor/texture combination here, and I very much approve of the nutmeg.
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  • tralfaz 10 years ago
    Hi eleven, I meant to say the message board at the Cooking For One group. It's just a an odd little habit I've picked up, I roast a chicken, freeze the meat in chunks, then use the meat in a variety of recipes.
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  • eleven 10 years ago
    ...there's a message board???

    Sounds great, I love asparagus AND chicken.
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  • leroux 11 years ago
    This sounds like something I'd enjoy. I like your style. I've subscribed to your recipes. Can't wait to see all your future recipes!
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