scalloped asparagus

a recipe by
Robyn Bruce
Linglestown, PA

I love scalloped "anything"!! And scalloped asparagus is delicious!

prep time 20 Min
cook time 30 Min
method Bake

Ingredients For scalloped asparagus

  • 1 lb
    fresh asparagus
  • 1/2 stick
  • 1 Tbsp
  • 1 c
  • 4
    hard cooked eggs, chopped
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
    fine, dry bread crumbs
  • 1/2 c
    grated or shredded swiss cheese

How To Make scalloped asparagus

  • 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.