Asparagus Shortcakes
Makes 6 servings
Shortcakes:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons butter or margarine
3/4 cup milk
1 large egg beaten
1 1/2 pound asparagus, chopped
2 tablespoons butter or margarine
2 tablespoons minced shallots
2 cups milk
2 tablespoons cornstarch
1/2 teaspoon salt
Pinch mace or nutmeg
1 cup shredded white Cheddar cheese
Make shortcakes; Heat over to 425 degree (F). Grease cookie sheet. Combine
flour, baking powder and salt in large bowl; cut in shortening and butter
until mixture resembles coarse crumbs. Stir in milk just until dough holds
together. Turn dough out onto floured surface; knead 3 to 4 turns. Place
dough on pan and pat into a 9 inch square. Cut into 6 rectangles. Brush
tops of dough with egg. Bake 16 to 18 minutes or until golden.
Meanwhile, bring 1/2 inch water to boil in skillet, add asparagus and cook
4 minutes. Drain; rinse with cold water. Melt butter over medium heat in
a medium saucepan; add shallots and cook 3 minutes. Stir in milk,
cornstarch, salt and mace. Bring to boil, boil 1 minute. Stir in cheese
and asparagus. To assemble, split shortcakes horizontally. Pour
asparagus sauce over bottoms. Replace tops.
Source: Ladies' Home Journal
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