Fresh asparagus or 1; (10 oz.) pkg. frozen asparagus
4
Hard-cooked eggs; sliced (4 to 5)
1/4
c
Butter or margarine
1/4
c
Flour
1 1/2
c
Milk
1/2
c
Sauterne
3/4
ts
Seasoned salt
3
tb
Chopped chives
1/2
c
Grated Cheddar cheese
1
lg
Tomato; thinly sliced
1/4
c
Fine dry bread crumbs
1
tb
Melted butter
INSTRUCTIONS
Cook asparagus until tender, drain and cut into bite size pieces. Place
asparagus in 1 1/2-quart casserole. Place sliced, hard-cooked eggs over
asparagus. Melt butter in saucepan over very low heat. Blend in flour.
Gradually stir in milk and cook until thickened, stirring occasionally.
Blend in Sauterne, seasoned salt, chopped chives and grated Cheddar cheese.
Pour sauce over the eggs in casserole. Arrange thinly sliced tomato over
sauce. Combine and sprinkle bread crumbs and melted butter over top. Bake
at 375 degrees. Serves 4.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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