Asparagus Casserole

Serves: 6
Total Calories: 213


2 pounds fresh asparagus or 4 cups cooked
4 tablespoons butter
2 tablespoons flour
2 cups milk
1/4 teaspoon black pepper fresh ground
4 eggs hard-cooked
1/2 cup cracker crumbs


To prepare fresh asparagus: snap off and discard woody base of stalks. Slice with long, slanting cuts about 1/2 to 1/4 inch thick. Cook in small amount of boiling, salted water until just barely tender. Drain.

Melt two tablespoons butter, blend in flour. Add milk and cook, stirring constantly until mixture comes to a boil and thickens. Add salt to taste and pepper. Arrange half of the cooked asparagus and the four eggs, sliced, in the bottom of an 8" by 8" by 2" baking dish. Cover with half of the white sauce. Top with the remaining asparagus, then the rest of the white sauce. Sprinkle cracker crumbs on top and dot with two tablespoons butter. Bake in 350° oven for 30 to 35 minutes or until hot and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 213
Calories from Fat: 108

This Asparagus Casserole recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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