Another that needs to get back up for the holidays. It was a favorite of mine, need to look at how to make it keto…
Egg slicer (optional)
3 large cans white or green asparagus
2-5 hardboiled eggs
1/2 -1 cup grated cheese
1.5 cup cream sauce
1/2 cup blanched almonds (sliced or slivered)
1.5 T butter
3 T flour
1.5 cups hot milk
Cream Sauce for Asparagus Supreme
Melt butter and add seasoned flour and stir until well blended. Gradually add hot milk while stirring constantly. Bring to boiling point and boil for 2 minutes. Add cheese just before pouring over the asparagus.
Slice eggs. Add grated cheese to the cream sauce. Place alternating layers of asparagus, sauce, eg, and almonds in casserole and bake 20 minutes at 350-375 degrees, or until golden brown.
First, I always double the cream sauce, and more than double the cheese. What is above is NOT doubled.
Use good cheese in the sauce, and I had great luck using real smoked cheese as a part of the mix. I used some good sharp cheddar, a real smoked cheese, and one other type (can’t remember, used what was in at the cheese store) to add flavor.
Also, I prefer to use the sliced almonds, and to toast them a bit beforehand. Adds to the flavor and the crunch