Ingredients for Creamy Fresh Asparagus Casserole
- 1 pound fresh asparagus spears
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large hard-boiled eggs, thinly sliced
- 1/2 cup dry bread crumbs
- 1/2 cup boiling water
- cooking spray
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How to Make Creamy Fresh Asparagus Casserole
- Snap off the tough ends of 1 pound of asparagus and peel any thick scales with a knife or vegetable peeler.
- Cut the asparagus into 1 1/2-inch pieces.
- Cook the asparagus in a small saucepan with 1/2 cup of boiling water, covered, for 5-7 minutes, or until crisp-tender.
- Drain the asparagus and set aside.
- Melt 2 tablespoons of butter in a medium saucepan over low heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Do not brown.
- Gradually whisk in 1 1/2 cups of milk, stirring constantly until smooth and thickened.
- Stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Arrange half of the asparagus in the prepared baking dish.
- Top with 2 large eggs, thinly sliced, and half of the white sauce.
- Repeat layers with remaining asparagus, eggs, and white sauce.
- In a small bowl, combine 1/2 cup of bread crumbs with 2 tablespoons of melted butter.
- Sprinkle the bread crumb mixture evenly over the casserole.
- Bake at 350°F (175°C) for 25 minutes, or until bubbly and the cracker crumbs are golden brown.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
14g
Fat
58g
Carbs
10g
