Scalloped Asparagus
Source: Midwest Living
Makes 4 main-dish or 6 side-dish servings
Prep: 25 minutes
Bake: 20 minutes
1 pound asparagus, trimmed* and cut into 1-inch pieces (about 3 cups)
Milk (about 1-3/4 cups)
1/4 cup all-purpose flour
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1 pimiento, chopped, or one 2-ounce jar diced pimiento, drained
4 hard-cooked eggs, sliced
1/2 cup shredded American cheese (2 ounces)
1/2 cup fine dry bread crumbs
2 tablespoons butter, melted
1/3 cup butter or margarine
Cook asparagus in 1/2 cup boiling water for 3 minutes (asparagus still
will be crisp). Drain, reserving liquid. Add enough milk to the cooking
liquid to measure 2 cups liquid. For sauce, in a medium saucepan, melt
the 1/3 cup butter; stir in flour, salt (if you like), and pepper. Stir in
milk mixture all at once. Cook and stir until thickened and bubbly. Remove
from heat. Stir in pimiento. Cover bottom of a greased 1-1/2-quart
casserole with half of the asparagus, reserving 6 asparagus tips for
garnish. Arrange half of the eggs over asparagus. Spoon half of the sauce
on top; sprinkle with half of the cheese. Repeat layers. Sprinkle with
bread crumbs and drizzle with the melted butter. Bake in a 425 degree F
oven about 20 minutes or until bubbly. Garnish with reserved asparagus
tips. Makes 4 main-dish or 6 side-dish servings.
*Note: To prepare the asparagus, wash and scrape off the scales, if you
like. Break off the woody bases.
Source:
<http://www.midwestliving.com/recipe/recipedetail.jhtml?recipeId=29766>
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