Asparagus casserole

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 8

Roasted asparagus is often served drizzled with sauce and topped with a crispy topping and chopped eggs, but this recipe delivers maximum flavor. Blanched asparagus is topped with sliced hard-boiled eggs, completely doused with cheese sauce, and sprinkled with crushed crackers. After baking, the top will be especially crispy, and the filling will be deliciously chewy. All of this perfectly complements the crispy-tender asparagus spears. Serve as a side dish or as an appetizer for family gatherings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Two bunches of fresh asparagus
4 tablespoons butter
4 tbsp. premium flour
1 cup of milk
A pinch of salt
140 g of grated cheddar
4 hard-boiled eggs
1/2 cup crushed saltine crackers (about 10)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, cheddar cheese, eggs, milk, crackers

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the asparagus in a large pot of boiling water, leaving the bunches untied. Cook for a couple of minutes; the asparagus should be bright green and still crisp. Remove the bunches from the water and trim off the tough ends. Return the trimmed ends to the boiling water and keep on the stove at a gentle simmer.

Run the asparagus spears under cold water to stop the cooking.
In a medium saucepan, melt the butter. Stir in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus water. Add salt and continue to cook until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
Arrange the asparagus in the bottom of a 9 x 13 x 2-inch baking dish, alternating the ends of the spears so that each portion includes both tips and spears. Thinly slice hard-boiled eggs and arrange them on top of the asparagus. Drizzle the cheese sauce over the eggs and asparagus and sprinkle with crushed crackers. Bake until the topping is lightly browned and bubbly around the edges, about 20 minutes.

Categories:

recipe / Summer dishes / Spring dishes / Breakfast / Festive dishes / Dinner party / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Italian cuisine / Trisha Yearwood

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