Asparagus Bake Recipe

4.5 2 4
Asparagus Bake Recipe
Asparagus Bake Recipe photo by Taste of Home
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Asparagus Bake Recipe

Read Reviews
4.5 2 4
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 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 hard-boiled large eggs, coarsely chopped
  • 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.
Originally published as Asparagus Supreme in Reminisce Extra April 1995, p47

Nutritional Facts

4 ounce-weight: 221 calories, 15g fat (9g saturated fat), 179mg cholesterol, 424mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 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 hard-boiled large eggs, coarsely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • Dry bread crumbs
  1. 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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MY REVIEW
jdh0731 User ID: 3723039 17194
Reviewed Mar. 14, 2014

"I added bacon to this and had only the egg whites and this turned out good."

MY REVIEW
Adavie01 User ID: 5962039 42970
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."

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