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Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Yield:
4 main-dish or 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases.

Nutrition Facts

465 calories; fat 35g; cholesterol 294mg; saturated fat 20g; carbohydrates 21g; mono fat 11g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 17g; vitamin a 1943.6IU; vitamin c 28.9mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 121mcg; vitamin b12 1.1mcg; sodium 821mg; potassium 416mg; calcium 282.7mg; iron 2.3mg.
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