| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- Two bunches fresh asparagus
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- Pinch salt
- 5 ounces Cheddar, grated
- 4 hard-boiled eggs
- 1/2 cup saltine cracker crumbs (about 10 crackers)
Instructions
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour 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 Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 214 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 111 mg |
| Sodium | 207 mg |
Reviews
I love it but use breadcrumbs as a topping and no cheese.
I’ve been making this for about 15 years and it has been a family/friend favourite. I use crushed cornflakes, sharp cheddar, cut asparagus into bite size pieces, and finely chop the eggs. However, how do you prevent water buildup while in the oven?
I used townhouse crackers instead because they give a much better buttery flavor than just saltine crackers, and I don’t care for the hardboiled eggs and didn’t understand why they were even in the recipe! So my second time I left the eggs out and used a sharp cheddar cheese and my townhouse crackers and it was so much better that I would give it 5 stars!!
Not too good.
My grandmother made this on easter every year and served it with baked ham, Parker House dinner rolls and and incredible dish she called Reception salad. She always used good cheddar cheese but did make it with canned asparagus. Am anxious to try this recipe with fresh. Thanks for keeping this recipe alive. It’s an oldie but goodie. My entire huge family loves, loves, loves it!
This was easy to make and can be done ahead of time to a point. However, I just don’t get it……What’s with the hardboiled eggs? I thought it sounded like an interesting idea but in the end it tasted like they accidently fell in to the casserole. And the Cheese Sauce……I am tending to agree with the person who used Velveeta. Anything would be an upgrade. Really missed the mark.
Not impressed at all.
Aweful
I was “eggcited” to try this dish but I didn’t care for it. I’m glad others enjoyed it but it just wasn’t for me.
Big fan of your family, for wonderful music from both, for Garth’s recent accolades, and for wonderful family recipes. My son became more picky as he got older, so I can’t make this dish for a family of two, but I will keep the recipe to make with larger groups who come to visit. Thanks – it looks delicious!