This casserole belongs on a plate with roast beef, rice, and gravy for Sunday lunch. We probably didn’t have it every Sunday, but it was often part of the standard after-church meal. I’m a little surprised that as children we ate asparagus, but Daddy always said we’d eat anything with Mama’s cheese sauce on it!
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it’s melted, about 1 minute.
Step 3
Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
From Beth
Step 4
You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won’t have any extra asparagus liquid from the can, use 2 cups milk.
From Gwen
Step 5
Using the liquid from the canned asparagus intensifies the flavor of the sauce.
