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Ingredients

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Directions

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  • 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.

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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.

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  • 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.

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

Nutrition Facts

465 calories; 35 g total fat; 20 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 294 mg cholesterol; 821 mg sodium. 416 mg potassium; 21 g carbohydrates; 2 g fiber; 7 g sugar; 17 g protein; 1944 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 1 mcg vitamin b12; 283 mg calcium; 2 mg iron;

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