Scalloped Asparagus
From kytigger 15 years ago
- 20 minutes to make
- Serves 4
Here is an elegant way to serve asparagus as a side dish
Ingredients
- 1 pound fresh aspargus shopping list
- 4 Tbs butter shopping list
- 1 Tbs all-purpose flour shopping list
- 1 cup milk shopping list
- 4 hard-cooked eggs, finely chopped shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp cayenne pepper shopping list
- 2 Tbs fine dry bread crumbs shopping list
- 1/2 cup grated swiss cheese (2 ounces) shopping list
How to make it
- Preheat the oven to 400 degrees. Bring a large saucepan of salted water to boiling. Grease a 1 1/2 quart shallow baking dish.
- Snap off tough ends of asparagus; trim off any sandy scales; wash
- Add asparagus to boiling water. Cover; lower heat; simmer for 10 minutes or until lower parts of stalks are fork-tender. Drain transfer to paper towel to drain futher.
- To prepare cream sauce, melt 1 tablespoon of the butter in a small saucepan. Stir in flour; cook 1 minute. Gradually stir in the milk. Cook stirring sonstantly, until the sauce thickiens, about 3 minutes. Remove from heat; reserve
- Arrange half the asparagus in a layer in a prepared baking dish. sprinkle with half the chopped egg; dot with 1 tablespoon of the butter; season with salt and cayenne pepper. Arrange another layer with remaining asparagus. Sprinkle the center portion of asparagus with the remaining chopped egg. Pour the reservd cream sauce down the middle of casserole. sprinkle sauce with bread crumbs and cheese. Dot uncovered portions of asparagus with remaing 2 tablesboons butter to prevent drying out during baking.
- Bake uncovered in the preheated 400 degree oven for 15 minutes. Uncover; bake 2 to 3 minutes more or until the top is browned.
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