Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 35g; saturated fat 20g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 294mg; sodium 821mg; potassium 416mg; carbohydrates 21g; fiber 2g; sugar 7g; protein 17g; vitamin a 1944IU; vitamin c 29mg; thiaminmg; riboflavin 1mg; niacin equivalents 1mg; vitamin b6mg; folate 121mcg; vitamin b12 1mcg; calcium 283mg; iron 2mg.

Reviews