Creamy Fresh Asparagus Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Springtime brings excellent local fresh asparagus. Try this with your Easter ham dinner for some ahhh and ohhs! Enjoy!! Ingredients:
2 lbs asparagus spears |
2 tablespoons butter |
2 tablespoons flour |
2 cups milk |
1/2 teaspoon salt |
1 dash pepper |
4 hardboiled egg, sliced |
1/2 cup cracker crumb |
2 tablespoons butter |
Directions:
1. Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
2. Cut into 1 1/2-inch pieces.
3. Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
4. Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
5. DO NOT BROWN.
6. Gradually add milk, stirring constantly until smooth and thickened.
7. Stir in salt and pepper, to taste.
8. Arrange half of asparagus in lightly sprayed baking dish.
9. Top with egg slices and half of white sauce.
10. Repeat.
11. Combine cracker crumbs with butter and sprinkle over casserole.
12. Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.
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