Scalloped Asparagus

1. 1

   Rinse and clean asparagus, discarding tough ends and removing scales. Boil in salted water for 10 minutes, until tender-crisp. Drain on paper towels.

2. 2

   Heat 1 tablespoon butter in a saucepan until melted. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook, stirring constantly, for 3 minutes until thick.

3. 3

   Place 1/2 of the asparagus in the bottom of a greased 1 1/2 quart shallow baking dish. Sprinkle with 1/2 of the chopped eggs. and dot with 1 tablespoon butter. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper over all.

4. 4

   Top with remaining asparagus. Sprinkle the remaining chopped eggs along the center portion of the asparagus.

5. 5

   Pour the cream sauce down the middle of the baking dish. Sprinkle with bread crumbs and cheese. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter.

6. 6

   Bake, covered, and 400 degrees for 15 minutes. Remove cover and bake 3-5 minutes longer or until topping is browned. Served immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.