Ingredients
1 pound fresh asparagus, trimmed2 hard-boiled large eggs, sliced1/4 cup plus 3 tablespoons butter, divided1/4 cup all-purpose flour1/4 teaspoon saltDash pepper2 cups whole milk1 cup shredded cheddar cheese1/2 cup soft bread crumbs4 slices bread, toasted and halved
Preparation
In a large skillet, bring 1/2 in of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11x7-in. baking dish. Arrange eggs over the top.
In a large saucepan, melt 1/4 cup of butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over eggs.
In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375° for 15 minutes or until lightly browned. Serve with toast.
