| (20 oz) can asparagus spears | ||
| T | butter | |
| T | flour | |
| t | salt | |
| t | pepper | |
½ C evaporated milk | ||
| ½ C fine cracker crumbs | ||
| hard-cooked eggs, chopped | ||
½ C cheese, grated | ||
| Drain asparagus, saving liquid. Melt butter, blend in flour, salt and pepper. Add evaporated milk to asparagus liquid (enough to make 1 ½ C). Stir into flour mixture. Blend until smooth. Cook 2 minutes. Spread asparagus in bottom of greased, shallow, 1 ½ qt. casserole. Save a few spears for the top. Sprinkle half cracker crumbs over asparagus. Add eggs and half sauce. Sprinkle with remaining crumbs, top with asparagus, then remaining sauce. Sprinkle with grated cheese. Bake 350 degrees, 30 minutes, until bubbly. |