Creamy Asparagus on Toast |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper. Ingredients:
1 pound fresh asparagus, trimmed |
2 hard-cooked eggs, sliced |
1/4 cup plus 3 tablespoons butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
2 cups milk |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup soft bread crumbs |
4 slices bread, toasted and halved |
Directions:
1. In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11-in. x 7-in. baking dish. Arrange eggs over the top.
2. In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs.
3. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast. Yield: 4 servings.
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