| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg01 | 12 | servings | |
INGREDIENTS
| 3 | 10 oz pkgs frozen asparagus*; thawed&well-drained | |
| 3 | tb | Margarine |
| 2 | tb | Flour |
| 1 1/2 | c | Milk |
| 3/4 | c | Shredded Parmesan cheese; (fresh) |
| 1/8 | ts | Salt |
| 2/3 | c | Breadcrumbs |
| 1 | tb | Margarine; melted |
| 1/4 | ts | Paprika |
INSTRUCTIONS
Arrange asparagus in a lightly greased 13x9-inch baking dish. Melt 3 tablespoons margarine in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk, cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt and pour over asparagus. Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted margarine, and paprika. Sprinkle evenly over casserole. Bake at 350 _ F for 25 to 30 minutes or until thoroughly heated. NOTES : * 3 pounds of fresh asparagus may be substituted. Snap off tough ends and remove scales with a vegetable peeler. Cook in boiling water to cover for 3-5 minutes; drain. Recipe by: Southern Living Converted by MM_Buster v2.0l.
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