Ingredients

Instructions

  1. Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
  2. Cut into 1 1/2-inch pieces.
  3. Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
  4. Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
  5. DO NOT BROWN.
  6. Gradually add milk, stirring constantly until smooth and thickened.
  7. Stir in salt and pepper, to taste.
  8. Arrange half of asparagus in lightly sprayed baking dish.
  9. Top with egg slices and half of white sauce.
  10. Repeat.
  11. Combine cracker crumbs with butter and sprinkle over casserole.
  12. Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.