Creamy Asparagus on Toast

If you have hard-cooked eggs left over from Easter, here's a way to use some of them. Fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. Another recipe from Taste of Home's Busy Family Cookbook.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb fresh asparagus, trimmed
• 2  hard-cooked eggs, sliced
• 1⁄4 cup butter, plus
• 3  tablespoons butter, divided
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1  dash pepper
• 2  cups milk
• 1  cup  shredded cheddar cheese
• 1⁄2 cup  soft breadcrumbs
• 4  slices  bread, toasted and halved

Directions

1. In a large skille, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain. Transfer to a greased 11 x 7 x 2-inch baking dish. Arrange egg slices over top.
2. In a large saucepan, melt 1/4 cup butter; gradually stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Pour over eggs.
3. In a small skillet, melt the remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 375 degrees F for 15 minutes or until lightly browned. Serve on top of toast.