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    You are in: Home / Recipes / Scalloped Asparagus Recipe
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    Scalloped Asparagus

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    loof's Note:

    From the Junior League of North Harris County TX - this is terrific!

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    Units: US | Metric


    1. 1
      Rinse and clean asparagus, discarding tough ends and removing scales. Boil in salted water for 10 minutes, until tender-crisp. Drain on paper towels.
    2. 2
      Heat 1 tablespoon butter in a saucepan until melted. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook, stirring constantly, for 3 minutes until thick.
    3. 3
      Place 1/2 of the asparagus in the bottom of a greased 1 1/2 quart shallow baking dish. Sprinkle with 1/2 of the chopped eggs. and dot with 1 tablespoon butter. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper over all.
    4. 4
      Top with remaining asparagus. Sprinkle the remaining chopped eggs along the center portion of the asparagus.
    5. 5
      Pour the cream sauce down the middle of the baking dish. Sprinkle with bread crumbs and cheese. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter.
    6. 6
      Bake, covered, and 400 degrees for 15 minutes. Remove cover and bake 3-5 minutes longer or until topping is browned. Served immediately.

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    Ratings & Reviews:

    • on July 26, 2008


      This was so good. It had a wonderful flavor. I did have to use about 2 Tbs of flour to make my sauce thicker and I didn't use the eggs because I was out. The pepper gave this asparagus a wonderful added kick. Thank you so much for sharing. Made for Photo Tag.

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    • on September 04, 2009


      Very tasty! Eggs gave a unique, unexpected taste. I would use more cheese next time, though, as I'm a HUGE cheese lover! Made this for PRMR 9/09.

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    • on January 18, 2009


      This is a terrific, wow what a wow-sier of a recipe. I actually now have made this twice. I grabbed a quick photo today to try to capture the essence of this dish. To be honest, I craved it, it is that *terrific* I didn't change anything except I use 1% mllk and halved it the recipe. I shouldn't of halved it though, because I needed more. Being a *pepper head* I loved the use of cayenne pepper, and if you are worried and concerned this might be to hot, it absolutely not. The swiss cheese combined with the breadcrumbs make such a yummy topping, I had an extra egg, so I threw that on top too, right after it came out of the oven. Thank you so much, loof. Made for *123 Hit Wonders Game* January 2009

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    Read All Reviews (12)


    Nutritional Facts for Scalloped Asparagus

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.4
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 10.8 g
    Cholesterol 138.5 mg
    Sodium 517.7 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 2.8 g
    Sugars 2.9 g
    Protein 10.7 g

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