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Asparagus Bake

"WE LIVE in "The Garden State', and our produce is top-notch in season. Spring is the time of year to enjoy asparagus, and I prepare it several times a week. This is one of my favorite ways to use asparagus."
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds fresh asparagus, cut into 1-1/2 inch pieces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole milk
  • 4 hard-boiled large eggs, coarsely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 cup shredded cheddar cheese
  • Dry bread crumbs

Directions

  • Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from the heat. Place half of the asparagus in a greased 1-1/2-qt. baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake, uncovered, at 325° for 30-35 minutes.

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