Asparagus Scalloped Potatoes

Ingredients

1 lb. Asparagus
8 large Potatoes-peeled and sliced ¼ inch thick
3 tbsp. Butter
2 cups Onion-chopped
3 tbsp. Flour-all purpose
3 cups Milk
1 each Bay leaf
1-1/2 cups Cheddar cheese-old, shredded

Directions

In a large pot of boiling water, cook the asparagus for 2 to 3 minutes or until tender-crisp. Drain and shock in ice water to stop the cooking process. Cut into 2-inch (5 cm) lengths and set aside in bowl.

Cook the potato slices in a steamer for about 10 minutes or until barely tender, add them to the asparagus.

In the same large pot, melt the butter and cover, cook the onion over low heat until translucent. Sprinkle with flour and stir in. Remove from heat and gradually pour in milk, whisking continually until the mixture is smooth.

Add the bay leaf and cook over medium heat, whisking, until just boiling and thickened.

Stir in 1 cup of the cheese, asparagus and potatoes. Season to taste with salt and pepper. Remove bay leaf. Spoon into greased 13- x 9-inch baking dish. Sprinkle with remaining cheese.

Cover and refrigerate for up to 24 hours. Reheat, uncovered, in 350°F (180°C) oven 30 to 35 minutes, or until bubbly.