Friday, January 17, 2014
Asparagus Casserole , adapted from Trisha Yearwood
I love asparagus any way it's prepared. So this recipes was very appealing to me.
I have adapted it a bit.
Two bunches fresh asparagus
4 TBS butter
4 TBS all-purpose flour
1 C milk
1/8 tsp cayenne pepper
5 ounces Gruyere Cheese or Emmenthal Cheese, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)
Preheat the oven to 350 degrees F.
Trim off the tough ends of the asparagus. Place the asparagus in a large pot of boiling water, keeping the bundles together with rubber bands or string. Boil for 2 minutes, reduce to a simmer and cook an additional 5 - 7 minutes until the asparagus is bright green and still crunchy. Reserve 1 C of the liquid.
Run the asparagus under cold water to stop the cooking.
Melt the butter in a medium saucepan. Mix flour and cayenne in a bowl. Whisk the flour into the melted butter to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and cook, stirring, until melted, about 1 minute.
Arrange the asparagus in the bottom of a 9"X13" baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
Peace in the Kitchen!