Asparagus Casserole!

 

 

 

I love asparagus prepared just about any way.  It's hard to find good recipes for using it though it seems.  I just think some are hesitant to serve it, because they are not sure about it.   This is a really old recipe we have been making for years for "Asparagus Casserole"!  I always associate it with Easter for some reason, maybe because of the eggs in it or because we serve it for Easter some years!  It is a good recipe to use up those hard boiled eggs.  The flavors in this are just excellent.  You can also used canned asparagus or fresh that has been blanched.   Here is what you need for this recipe:

 

1 (15 oz.) can asparagus, drained (can use an equal amount of fresh asparagus, blanched and cut in 2 inch pieces)

4 hard boiled eggs, sliced thin

4 Tbs. butter

4 Tbs. flour

2 cups milk

1/4 tsp. salt

1/4 tsp. black pepper

1 Tbs. Worcestershire sauce

1 tsp. lemon juice

1 cup shredded cheddar cheese

1 sleeve Ritz Crackers, crushed

4 Tbs. butter, melted

 

Layer the drained asparagus in a 2 quart casserole that has been buttered or sprayed with nonstick spray.   Cover the asparagus with the egg slices. 

 

Melt the butter in the microwave in a glass bowl.   Whisk in the flour and microwave about 30 seconds.  Whisk in the milk, salt pepper, Worcestershire sauce, and lemon juice.  Microwave on high for about 3-4 minutes or until it's starting to thicken.  Whisk until smooth and add the cheese.  Microwave one more minute and whisk. You can also do this in a sauce pan on the stove top.

 

Pour the sauce evenly over the eggs and asparagus.    Mix the melted butter with the crushed Ritz crackers and sprinkle over the top. 

 









 Bake, uncovered in a 350 degree oven for 25 to 30 minutes or until hot and bubbly.

 



This is really good with baked ham or turkey!