Aromatic Asparagus

Aromatic Asparagus

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Lady Lerandia
Recipe by  Lady Lerandia

“An aromatic asparagus recipe scented with sage and thyme.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.
  2. 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.

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Reviews (12)

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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.



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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 14.6 g
  • 5%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 457 mg
  • 18%

Based on a 2,000 calorie diet



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Fresh Asparagus Soup


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Chicken with Asparagus and Roasted Red Peppers