Asparagus Supreme? Sunday Side or Breakfast

Asparagus Supreme

• 1 ½ lbs fresh asparagus, cut into 1 ½ inch pieces
• 2 tablespoons butter or margarine
• 2 tablespoons all purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup milk
• 4 hard cooked eggs, diced
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup ( 4 ounces) shredded cheddar cheese
• Dry bread crumbs

Cook asparagus in boiling water until nearly tender; drain and set aside. In a small saucepan, melt butter. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk; cook and stir until thickened. Remove from heat. Place half of the asparagus in a greased 1 ½ quart baking dish. Top with half of the white sauce, eggs, pimientos and cheese. Repeat layers. Sprinkle with bread crumbs. Bake uncovered, at 325˚ for 30-35 minutes. Yield 6 servings.

My breakfast version of this - Asparagus omelette for 2: 1/2 lb asparagus, 6 eggs [ egg whites if you go all the way], half tab of butter unsalted, half the milk (or less depends on egg size), salt & pepper, red pepper, cheddar cheese served on toast. tasty.