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Asparagus Cheese-Sauce Crumpets Recipe

Asparagus Cheese-Sauce Crumpets Recipe

Years ago when I was a nanny in England, this scrumptious treat was the family favorite for tea or supper–cheesy and comforting, but quick to make and very nutritious. Hiding asparagus in the cheese sauce was a clever way to sneak some healthy veggies into the children’s tummies.

The recipe uses store-bought crumpets (which Americans call English muffins) and the cheese sauce is reminiscent of Welsh rarebit. Whatever we call it, this is a great make-it-quick hit with both children and adults of all ages.


4 English muffins
1 1/2 tablespoons butter
3 tablespoons whole wheat flour
1 cup dark beer
2 1/4 cups shredded Cheddar cheese
1 tablespoon prepared English-style mustard
Salt and freshly-ground black pepper, to taste
1 cup lightly-steamed asparagus, chopped in 1/2-inch pieces

1. In a saucepan, melt the butter and whisk in the flour until smooth. Add the beer gradually, whisking constantly, until a thick sauce forms. Add cheese, mustard, and salt and pepper to taste and stir until cheese melts and mixture is well combined.

2. Split the muffins and toast them. Top each half with asparagus, then with cheese sauce, and pop under a broiler until the crumpets turn golden brown.

Serves 4.

Read more: Food, All recipes, Entrees

By Cait Johnson, author of Witch In the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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5:58PM PST on Feb 23, 2013


2:49PM PST on Feb 23, 2013


4:22PM PDT on Aug 25, 2012

Thanks Cait.

8:11AM PDT on Aug 19, 2012


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