Recipe by Charlotte J
This uses your own homemade white sauce instead of the canned stuff.
Top Review by phantambantam
I found this recipe to be mediocore but the basis of great possibilities. I blanched the asparagus as descirbed and found the asparagus in the finsihed dish too soft.Next time I am thinking I will simply bake in the cheese sauce and see how that works. The cheese sauce was a bit too bland for me and would benefit from garlic, lemon juice as just a few possibilites.I am also going to try and put toasted sliced almonds on top. Thanks for the great idea and the possiblites this recipe creates
- 2 -3 lbs asparagus
- 6 tablespoons butter, divided
- 3⁄4 cup soft breadcrumbs
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 cups milk
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 cup grated mild cheddar cheese
- 2 ounces drained pimiento, chopped (optional)
Directions See How It's Made
- Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
- Cook in boiling salted water until just tender.
- Drain and place in a shallow baking dish or casserole. Melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later.
- Melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir.
- Continue cooking and stirring over low heat.
- Gradually add milk, stirring until thickened.
- Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted.
- Pour sauce over asparagus in casserole; top with buttered crumbs.
- Bake at 350° for 20 minutes.