-
1
Preheat oven to 300F.
-
2
Coat bottom and sides of 9x5x3-inch loaf pan with cooking spray; coat with breadcrumbs.
-
3
Trim off and discard tough stem ends from asparagus.
-
4
Cut 1 1/2 inches off tips; set tips aside.
-
5
Bring pot of water to a boil.
-
6
Reduce heat to medium; add asparagus stalks, and cook 3 to 4 minutes; add tips, and cook 3 minutes more, or until tender.
-
7
Drain, and pat dry.
-
8
Heat 2 Tbs.
-
9
butter in saucepan over low heat.
-
10
Add flour, and cook, stirring often, 5 minutes.
-
11
Add milk, and cook, stirring often, about 5 minutes, or until smooth and thick.
-
12
Remove from heat, and let cool to room temperature; stir occasionally.
-
13
Heat remaining 1 Tbs.
-
14
butter in saucepan over low heat.
-
15
Add onion, and cook, stirring frequently, until softened, about 10 minutes.
-
16
Scrape into food processor, add asparagus stalks and puree until smooth; transfer to bowl.
-
17
Stir salt, pepper and nutmeg into asparagus puree.
-
18
Beat in eggs, one at a time.
-
19
Stir in white sauce.
-
20
Fold all but 6 asparagus tips into mixture; scrape into loaf pan, and place pan in roasting pan.
-
21
Add 2 inches of boiling water to roasting pan.
-
22
Bake 30 minutes.
-
23
Increase heat to 350F, and bake 30 to 45 minutes more, until set in center.
-
24
Cool loaf pan on rack 15 minutes.
-
25
Garnish with remaining 6 asparagus tips.
-
26
Cut into 1-inch slices, and serve warm or at room temperature.
