Asparagus Casserole

1. 1

   Cook asparagus as directed until barely tender; drain.

2. 2

   Melt butter in a small pan; stir in flour, salt and pepper, blending until smooth.

3. 3

   Add milk and cook over medium heat, stirring constantly, until thickened and bubbly.

4. 4

   Turn half of the asparagus into a 1-quart casserole.

5. 5

   Top with half the eggs.

6. 6

   Pour half the sauce over the asparagus.

7. 7

   Repeat with remaining asparagus, eggs and sauce.

8. 8

   Bake 20 to 30 minutes at 325u00b0.

9. 9

   One pound fresh or one pound drained canned asparagus can be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.