1/2 c Celery; chopped 1/4 c Butter 1/4 c Flour 1/2 ts Salt 1/2 ts Dry mustard 1 ds Pepper 1 3/4 c Milk 1 ts Chicken bouillon granules 4 oz Mushrooms, chopped; drained 16 oz Asparagus, frozen cut 3 Egg; hard-cooked, sliced 1/2 c Ritz crackers; crushed (12) In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
Cooking for two: A simple egg dish using hard boiled eggs & asparagus.
Recipe : Egg casserole with asparagus
The recipe in detail:
For 4 people
TOTAL TIME : 30 min PREP TIME : 15 min COOK TIME : 15 min
Ingrédients :
4 Large eggs 12 Green asparagus 15 cl Whole liquid cream 15 g Butter Salt Pepper
Step 1 : Cut the heel of the asparagus and cook them in salted boiling water, keeping them very firm.
Drain them. Cut the tips and the rest of the stems into rings.
Step 2 : Preheat the oven to 180 ° C (th. 6). Butter 4 ramekins. Salt and pepper the bottom.
Distribute the cream, the slices and the asparagus tips.
Step 3 : Gently crack an egg into each ramekin. Place them in a dish and pour hot water halfway up.
Bake for 8 min, until the white is set and the yolk is still liquid.
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Asparagus Casserole Recipe
Asparagus casserole is a traditional Southern side dish. Fresh asparagus is combined with cream of mushroom soup, Saltine crackers and sharp cheddar cheese, then baked until bubbly.