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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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WE LIVE in The Garden State', and our produce is top-notch in season. Spring is the time of year to enjoy asparagus, and I prepare it several times a week. This is one of my favorite ways to use asparagus. Ingredients:
1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
4 hard-cooked eggs, diced |
1 jar (2 ounces) diced pimientos, drained |
1 cup (4 ounces) shredded cheddar cheese |
dry bread crumbs |
Directions:
1. Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat. Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes. Yield: 6 servings.
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