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fresh asparagus eggs ham spread heavy cream onion mustard powder Worcestershire sauce salt butter all-purpose milk Cheddar cheese mustard powder salt ground black pepper corn flake butter
Viewed: 44 - Published at: 6 years agoIngredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 10 hard-cooked eggs, peeled and sliced in half lengthwise
- 1 (4.5 ounce) can deviled ham spread
- 1 tablespoon heavy cream
- 1 teaspoon grated onion
- 3/4 teaspoon dry mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded mild Cheddar cheese
- 1/4 teaspoon dry mustard powder
- salt to taste
- 1/8 teaspoon ground black pepper
- 1 cup crushed corn flake cereal
- 2 tablespoons butter, melted
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
- Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
- Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
- Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
- Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
- Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
- Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
- Spread asparagus into the bottom of a 9x13-inch baking dish.
- Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
- Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
- Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
