SCALLOPED ASPARAGUS
I love scalloped "anything"!! And scalloped asparagus is delicious!
Provided by Robyn Bruce
Categories Vegetables
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Bring a large saucepan of salted water to boiling. Spray a shallow baking dish with cooking spray.
- 3. Snap off the tough ends of the asparagus, trim off any sandy scales. Wash thoroughly.
- 4. Add asparagus to boiling water. Cover. Lower heat. Simmer for 10 minutes or until lower parts of stalks are fork-tender. Drain. Transfer to paper towels to drain further.
- 5. To prepare cream sauce: Melt 1 tablespoon of the butter in a small saucepan. Stir in flour. Cook 1 minute. Gradually stir in the milk. Cook, stirring constantly, until the sauce thickens, about 3 minutes. Remove from heat. Reserve.
- 6. Arrange half the asparagus in a layer in a prepared baking dish. Sprinkle with half the chopped egg. Dot with 1 tablespoon of the butter. Season with salt and cayenne pepper.
- 7. Arrange another layer with remaining asparagus. Sprinkle the center portion of asparagus with the remaining chopped egg.
- 8. Pour the reserved cream sauce down the middle of casserole. Sprinkle sauce with bread crumbs and cheese. Dot uncovered portions of asparagus with remaining 2 tablespoons butter to prevent drying out during baking.
- 9. Bake, covered, in the preheated oven for about a half hour. Uncover, bake 2-3 minutes more or until top is browned.
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