Today on Cooking at Home we'll be making a rustic peasant dish called "Welsh Rarebit," where cheddar cheese, dark beer and cream are combined to make a sauce that's served over the top of toast. Instead of serving it alone, we'll be serving it with crispy bacon and steamed asparagus.
2 Tbs butter
2 Tbs flour
1 Tsp Dijon mustard
2/3 cup dark beer
2/3 cup heavy cream
6 oz grated cheddar cheese
Cook the bacon first, if you're using it, and take it out of the pan and drain it on paper towels when it is nice and crisp.
Snap the tougher ends off of the asparagus and lightly peel it if it is on the thicker side. Steam it in a pan with about 1/2-inch of water on high heat with a lid on top until it is tender crisp and then drain it and turn the heat off.
You can place a lid back on top of the pan to keep the asparagus warm if you like.
To make the sauce, melt 2 tbs of butter in a heavy-bottomed stainless steel pot and sprinkle on 2 tbs of all-purpose flour and stir that around and cook it on medium heat for 2 minutes.
Then add 1 tsp Dijon mustard, 2/3 cup dark beer, 2/3 cup heavy cream, a couple of shakes of Worcestershire sauce and a pinch of cayenne pepper and stir to combine.
Let that cook along to thicken up and then stir in 6-ounces of grated cheddar and turn the heat off.
All that's left is to toast the sliced bread and serve it up on plates with bacon on top of that, some of the asparagus alongside and some of the sauce over the top of everything.