Scalloped Asparagus With Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons butter or margarine |
3 tablespoons all-purpose flour |
1 1/2 cups milk |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (10 1/2-ounce) can asparagus spears, drained |
1 cup chopped blanched almonds |
1 cup (4 ounces) shredded sharp cheddar cheese |
3 tablespoons fine, dry breadcrumbs |
Directions:
1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; set aside.
2. Layer half of the asparagus, cream sauce, almonds, cheese, and breadcrumbs in a lightly greased 1-quart casserole; repeat procedure with remaining ingredients. Bake at 350° for 20 minutes or until lightly browned.
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