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Creamy Asparagus on Toast

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 4 servings.
If you have hard-cooked eggs left over from Easter, here's a way to use some of them. It's delicious for a luncheon or light supper.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 hard-boiled large eggs, sliced
  • 1/4 cup plus 3 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup soft bread crumbs
  • 4 slices bread, toasted and halved

Directions

  • 1. In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top.
  • 2. In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs.
  • 3. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.

Nutrition Facts

1 each: 513 calories, 36g fat (22g saturated fat), 207mg cholesterol, 782mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 18g protein.

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