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Baked Asparagus and Eggs
 
 

2 pounds asparagus 6 hard boiled eggs 2 T chopped green pepper 4 T butter 4 T flour 2 c milk Salt and pepper Buttered bread crumbs Wash the asparagus and steam until tender crisp. Cut in to 1 inch lengths. Chop hard boiled eggs. In a small saucepan, over medium heat, make a white sauce by melting butter, adding the flour and stirring in the milk. Stir until the sauce thickens. Add salt and pepper to tasted. Fold into the asparagus, eggs and chopped pepper. Turn into a greased casserole and top with buttered crumbs. Bake at 350° for about 20 minutes. (For buttered bread crumbs, melt 1 T butter and mix in ½ cup dried bread crumbs.)

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.