This recipe for cheesy asparagus is easy, quick, and delicious!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 4 eggs
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- salt and pepper to taste
- 1 (15 ounce) can asparagus, drained with liquid reserved
- ½ cup milk
- ½ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
- 4 ounces sharp Cheddar cheese, cubed
- ½ cup blanched almond halves
- ½ cup seasoned bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
- Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 13 g |
| Sodium | 728 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Should’ve doubled it! It was really good.
Sorry but we thought this was awful, very bland and a pile of mush. If you like flavor, pass on this one…
Not nearly enough asparagus for the amount of other ingredients. If I make it again, I will use 2 cans (or fresh asparagus) Also, I would melt the cheese in with the sauce, and butter the breadcrumbs so they have a chance to brown.
Everyone in my family loved this casserole with the exception of my son who just does not like cheese. I will probably leave out the almonds next time because we are not crazy about them in general. We found this to be a nice change from the usual broccoli or corn casserole. Asparagus is my personal favorite so I found it extra good! The eggs gave it something extra I have never found in a vegetable casserole before. This will be something I will make again and again. I just might try it with fresh asparagus when it is in season.
Very delicious. Made with fresh asparagus. Used juice from microwaved fresh asparagus. Used Stove Top Stuffing instead of bread crumbs.
Traded up the eggs for mushrooms… Also used fresh asparagus. Delicious!!
Okay… I don’t have any flour in the house so I used potato flakes instead, also I only have fresh asparagus so I used water from the blanch in lieu of the can juices, I also don’t have Worcestershire Sauce so I added more cayenne, the bread crumbs were seasoned crackers that I popped in the blender to pulverize and I only have shredded not cubed cheese. Turns out this recipe is darned good even if you only have 1/3 of the ingredients!
I liked the taste of this casserole, but it is very rich with the sauce on it. The only thing I did different was use fresh asparagus. I just steamed it in the microwave first.
Used the French fried onions suggested by someone else, good! Also used fresh asparagus and the water from steaming it. We have an abundance of eggs in the Spring so I added 4 additional, they were alll small eggs too. Instead of cayenne, I added pepperjack cheese with the cheddar. I rarely measure out cheese, just add what feels right. No almonds on hand. It was good, but not super tasty; nothing to write home about. Might or might not make again. The hardboiled eggs caught me off guard since it isn’t mentioned in the ingredient list.
My mother in law makes a variation of this recipe that is just fantastic. She uses fresh asparagus, quartered, and cooks them until they just start to soften (they finish cooking in the oven). Instead of layering the cheese, she creates a cheese sauce, and mixes that with the asparagus. Then layers that with the sliced boiled eggs. She also eliminates the almonds.. instead just tops the casserole with cheese and the breadcrumbs as written.
This is sooo rich. A little goes a long way. Would try using fresh asparagus and more of it because the canned gives it a somewhat offensive smell.
I thought this was terrible. I used fresh asparagus and did everything else like the recipe said. I would never recommend this dish to anyone. Didn’t have any taste and I even spiced it up a bit.
I made this last Thanksgiving. My family really liked it.
My family loved this! I would recommend using grated cheese instead of the cubes because the cubes just don’t melt well and left big yellow spots all over the top of the casserole. I also used fresh asparagus.
Excellent! I made this dish for a church potluck and it went so fast I didn’t get much more then a taste. The only change I made was instead of bread crumbs I used the Durkee Cheese Onions on top. I have been asked to make again. Thanks so much for sharing this great recipe!
One word, two syllables: YUMMM-MMMYYYY! The breadcrumbs didn’t do so well on the top, so I just mixed em in after it cooked. Next time, I will just incorporate them. Great recipe.
I will definately make this again many times. I used sprinkle cheddar cheese instead of cubes and doubled the amount. I used a wisk to blend the sauce and it came out very creamy and delicious. Great holiday dish!!
This is the best asparagus casserole I have ever had. My family prefers fresh asparagus, so I just made the substitution and it was still great!
I made this last night and my husband and kids couldn’t get enough of it! I’ll have to make this again soon, because they are already asking for it again.
I made this recipe for Christmas dinner and it was really delicious. We ate dinner early and when it was time for a late snack this is the casserole I dug into. The only problem I came across was that when the recipe called for the eggs it didn’t specify how the eggs were supposed to be added. It should have said beaten or mixed or some other direction so I just whipped them together and added.
This dish was a winner with my family and friends.I prepared it for Thanksgiving and now everyone has requested it for Christmas. All asparagus lovers have to try this one! Thank You, Corinne San Antonio, TX