Asparagus Bake Recipe
"WE LIVE in "The Garden State', and our produce is top-notch in season. Spring is the time of year to enjoy asparagus, and I prepare it several times a week. This is one of my favorite ways to use asparagus."
- 1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 4 Eggland's Best Hard-Cooked Peeled Eggs, diced
- 1 jar (2 ounces) diced pimientos, drained
- 1 cup (4 ounces) shredded cheddar cheese
- Dry bread crumbs
- Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat. Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes. Yield: 6 servings.
Originally published as Asparagus Supreme in Reminisce Extra April 1995, p47
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Reviewed Jun. 9, 2011
I didn't know to discard the woody ends of the asparagus, but that part aside it was pretty good. I've never really made asparagus before and found it tastes similar to green beans. I think this would also be good with bacon bits in it.