Creamy Asparagus on Toast
1 pound fresh asparagus, trimmed
2 hard-cooked eggs, sliced
1/4 cup plus 3 tablespoons butter or margarine, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft breadcrumbs
4 slices bread, toasted and halved
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; reduce heat and simmer uncovered for 4 minutes. Drain. Transfer to a greased 11” X 9” X 2” baking dish. Arrange eggs over the top.
In a saucepan, melt 1/4 cup of butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened and bubbly. Reduce heat; stir in cheese until melted and pour over the eggs.
Melt the remaining butter; toss with breadcrumbs. Sprinkle over the top. Bake, uncovered, at 375º for 15 minutes or until lightly browned. Serve over toast. Yield: 4 servings.
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