|Nutritional Guidelines (per serving)|
|Servings: 1 Casserole (4 to 6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The delicious, crumb-topped asparagus casserole features a simple white sauce with cheddar cheese. The recipe calls for frozen asparagus, but fresh can be used. Boil or steam the asparagus until just tender and then proceed with the recipe.
Pimiento adds some color to the dish, but we sometimes add diced roasted red bell pepper if we don't have the pimiento. Or replace the pimiento with canned mushrooms or sautéed fresh sliced mushrooms.
- 2 to 3 pounds of asparagus (or 18 to 20 ounces frozen asparagus)
- 1 1/2 teaspoons salt (divided)
- 6 tablespoons butter (or margarine)
- 3/4 cup soft bread crumbs
- 1/4 cup all-purpose flour
- 1/8 teaspoon pepper (or to taste)
- 2 cups milk
- 1/2 teaspoon Worcestershire sauce
- 2 ounces pimiento (drained, 1/4 cup chopped)
- 3/4 cup mild cheddar cheese (grated)
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces.
Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
Drain immediately and cover with cool water to stop the cooking process.
Transfer it to the prepared baking dish or casserole.
Melt the butter in a saucepan over medium-low heat.
Mix 2 tablespoons of the butter with the soft bread crumbs and set aside for topping casserole later.
Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
Gradually add the milk and cook, stirring, until thickened.
Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
Bake in the preheated oven for 20 minutes.
Serve with your choice of entrée and enjoy!
- Don't throw that day-old bread away! Dry the bread slightly in a 325 F oven until it's somewhat dry and crusty and then tear it into pieces. Put the pieces in the food processor and pulse to make coarse or fine crumbs depending on how you plan to use them. Put the crumbs in a food storage bag, seal, and freeze. You'll have crumbs for meatloaf, meatballs, and casseroles any time you need them.
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