Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Asparagus casserole, my mom's famous springtime dish, stars asparagus baked with hard-boiled eggs and a cheesy sauce and topped with buttery bread crumbs.

Yields10 Servings
Cook Time30 mins

 4 tbsp butter
 4 tbsp flour
 ½ tsp salt
 dash of pepper
 2 cups milk
 1 cup cooked asparagus
 4 hard-boiled Nature's Yoke eggs, chopped
 1 cup grated cheese
 salt and pepper to taste
 1 cup buttered bread crumbs

1

Melt butter; add flour, salt and pepper. Stir until well blended.

2

Add milk gradually, stirring constantly.

3

Bring to a boil and boil for 2 minutes.

4

Combine white sauce, asparagus, eggs, cheese, salt and pepper and place in casserole dish.

5

Top with bread crumbs.

6

Bake (uncovered) at 375 degrees for 30 minutes or until bubbly around edges.

Ingredients

 4 tbsp butter
 4 tbsp flour
 ½ tsp salt
 dash of pepper
 2 cups milk
 1 cup cooked asparagus
 4 hard-boiled Nature's Yoke eggs, chopped
 1 cup grated cheese
 salt and pepper to taste
 1 cup buttered bread crumbs

Directions

1

Melt butter; add flour, salt and pepper. Stir until well blended.

2

Add milk gradually, stirring constantly.

3

Bring to a boil and boil for 2 minutes.

4

Combine white sauce, asparagus, eggs, cheese, salt and pepper and place in casserole dish.

5

Top with bread crumbs.

6

Bake (uncovered) at 375 degrees for 30 minutes or until bubbly around edges.

Asparagus Casserole