Asparagus Casserole

2 servings

 

• 4 large hard boiled eggs, sliced
• 1 1/2 cups cooked, cut asparagus
• 4 tablespoon margarine or butter, DIVIDED
• 1/2 cup whole wheat bread crumbs
• 1 tablespoon white unbleached flour
• 1 cup 1% lowfat milk
•    salt and pepper, to taste
•    crushed red pepper

Preheat oven to 350°.

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cut asparagus into 1-inch pieces, cut on the diagonal. Steam.

To make the buttered bread crumbs you saute the 1/2 cup dry bread crumbs in 3 TBS margerine.

Melt 1 TBS margerine, blend in the flour, and gradually stir in the milk. Bring to a boil, stirring until mixture thickens, Fold in the eggs, asparagus, salt and freshly ground pepper, sprinkle with crushed red pepper (to taste). Pour into a 1-quart buttered baking dish, sprinkle with the crumbs and bake, uncovered for 15 minutes.

Makes 4 side servings or 2 main-dish servings.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350° oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!