Print Options

Back to Asparagus Bake >

Include these items:

Select reviews >

Taste of Home Logo

Asparagus Bake

 Asparagus Bake
"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."
6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 4 hard-cooked eggs, diced
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • Dry bread crumbs

Directions

  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 221 calories, 15 g fat (9 g saturated fat), 179 mg cholesterol, 424 mg sodium, 11 g carbohydrate, 3 g fiber, 13 g protein.