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Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- 2 (15 oz.) cans long spear asparagus
- 1/2 c. margarine
- 4 Tbsp. plain flour
- salt and pepper
- buttery cracker crumbs
- 2 hard-boiled eggs, sliced
- extra margarine (to dot on top of casserole)
Method
- Drain asparagus and save liquid.
- In a skillet, melt margarine and stir in flour until smooth.
- Slowly add asparagus liquid.
- Cook over low heat until thickened.
- In a greased baking dish, sprinkle 1/2 the crumbs and cover with 1/2 sauce.
- Place all asparagus spears, followed by all egg slices.
- Top with remaining sauce. Cover with cracker crumbs dotted with butter.
- Bake at 350° for 35 minutes.
