Spring Asparagus and Egg Bake

Name: Spring Asparagus and Egg Bake
Yield: Makes 5 servings
Ingredients: ¼ c. butter or regular margarine; 18 asparagus spears; ¼ c. flour; ¼ c. butter or regular margarine; 1½ c. milk; ½ tsp. salt; ⅛ tsp. ground red pepper; 1 c. shredded Cheddar cheese; ½ c. cracker crumbs; 4 hard-cooked eggs, sliced; ¼ c. melted butter or regular margarine; ¼ c. melted butter or regular margarine

Preparation info

Makes
5
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Asparagus contributes eye appeal and flavor; cheese and eggs add protein

Ingredients

18 asparagus spears
¼ c. butter or regular margarine
¼ c.

Main course
Spring

Method

Cook asparagus spears in boiling, salted water 10 to 20 minutes, or until just tender.
In a saucepan, melt ¼ c. butter and stir in flour and salt; blend in enough milk to make a smooth paste. Stir in remainder of milk and cook over medium heat until sauce is thick, stirring constantly. While sauce is hot, stir in shredded cheese and red pepper. Stir until cheese