Cheesy Asparagus Sauce


  • 8 slices bacon, fried and crumbled
  • 15 (12″) spears asparagus, diced

Cheese Sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1 cup chicken broth
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2-3/4 lb. Velveeta cheese, sliced


Prepare bacon. Steam or cook asparagus until crisp tender, about 3-5 minutes. Cheese Sauce: Melt butter; stir in flour. Slowly pour in milk and chicken broth, stirring until it comes to a boil and is thickened. Remove from heat; add seasonings and cheese. Then add bacon and asparagus. Serve over hot cooked potatoes, Serves 3-4. *If sauce is too thick, add some of the water the asparagus was cooked in.