| 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
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