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Asparagus rarebit

2 servings of Asparagus rarebit, one cut in half, on a wooden board. Asparagus shoots bottom left. Glass of ale top right. Wooden surface. For Asparagus rarebit recipe.

Rarebits, or rabbits, became particularly popular in the 19th century.  A cheese sauce is spread over toast and grilled (Welsh rarebit) or cheese sauce spread over toast soaked in red wine (English rarebit) and they were often served as a savoury after the dessert course of an elaborate dinner.  My grandmother often served it as a savoury and added asparagus.  

Equipment

  • Griddle
  • 2 saucepans
  • Whisk
  • Toaster
  • Baking sheet
  • Grill

Preparation method

  • Heat a griddle very hot and brush with oil.  
  • Place the asparagus on the griddle and cook, turning regularly until tender and slightly scorched in places.  
  • Remove from the heat and set aside.  
  • Place the butter in a saucepan and heat until melted and beginning to foam.  
  • Add the flour and whisk in thoroughly to a smooth paste. 
  • Cook for 2 minutes before adding the milk.  
  • Whisk in until there are no lumps and the sauce begins to thicken.  
  • Add the grated cheese and beat in.  You should have a thick, silky sauce.  
  • Remove from the heat and set aside.  
  • Place the ale in the other saucepan, add the mustard and Worcestershire sauce and stir in.  
  • Bring to the boil and continue to boil rapidly until the ale has reduced to a thick syrup (a tablespoon).  
  • Add this to the milk and cheese sauce and stir in well. 
  • Season with salt and pepper before beating in the egg yolks.  
  • Toast the bread.  
  • Place the toast on the baking sheet.  
  • Place the asparagus onto the toast and pour over the cheese sauce.  
  • Place the rarebit under a hot grill until bubbling and dark brown spots start to appear.

More rarebit recipes
Gloucester cheese and ale
Lady Shaftesbury's toasted cheese
Scotch woodcock

Victorian

Serves:
2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 25 g butter
  • 25 g plain flour
  • 150 ml whole milk
  • 175 g Cheddar cheese, grated
  • 150 ml ale
  • 1 tsp English mustard
  • 2 tsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 2 egg yolks
  • Bunch of asparagus, trimmed
  • 2 slices bread, preferably sourdough

Nutrition

Nutrition Facts
Asparagus rarebit
Serving Size
 
442 g
Amount per Serving
Calories
1027
Percent of Daily Value*
Fat
 
62
g
95
%
Saturated Fat
 
36
g
225
%
Cholesterol
 
344
mg
115
%
Sodium
 
1433
mg
62
%
Potassium
 
359
mg
10
%
Carbohydrates
 
62
g
21
%
Fiber
 
3.5
g
15
%
Sugar
 
8.5
g
9
%
Protein
 
50
g
100
%
Calcium
 
1050
mg
105
%
Iron
 
5.7
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Asparagus, cheddar cheese, Toast

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace