ASPARAGUS MORNAY
My great grandmother was no gourmet, but she sure knew how to cook (or so I have been told) and this recipe sure proves it. Please note: This recipe only serves 2.
Provided by Polly_Waffle_Kid
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Drain asparagus, reserve half a cup of the liquid. Melt butter over low heat, add flour, stir until smooth, cook for 1 minute.
- Gradually stir in milk and reserved asparagus liquid, stir until the sauce boils and thickens. Add the grated cheddar cheese and mustard, stir until cheese has melted. Season with salt, pepper, and nutmeg.
- Add asparagus and chopped hard-boiled eggs to sauce.
- Place in oven proof dish, sprinkle top with combined bread crumbs and the extra grated cheese.
- Bake uncovered in moderate oven for 15 minutes or until golden brown.
Nutrition Facts : Calories 878.4, Fat 64, SaturatedFat 38.4, Cholesterol 387.3, Sodium 1079.3, Carbohydrate 34.7, Fiber 4.3, Sugar 4.4, Protein 43.6
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