Asparagus Au Gratin
Phyllis Gray

2 tbsp. butter
2 tbsp. flour
2 tbsp. asparagus juice
1 cup cream
3/4 lb. sharp cheddar cheese, grated
2 large cans whole asparagus. drained, reserve 2 tbsp. liquid
1 can artichoke hearts, drained and quartered (not marinated artichokes)
4 oz. sliced canned mushrooms
4 oz. sliced almonds
salt & pepper
2 hard boiled eggs, sliced
paprika for color

Melt butter and add flour to make a roux. Thin with asparagus juice. Add cream and grated cheese.
In the bottom of a 2 quart casserole, place a layer of half the asparagus, artichokes, mushrooms, almonds, and hard boiled eggs. Season with salt and pepper. Pour over half the cheese sauce; Repeat with a second layer. Sprinkle with paprika. Bake at 350 degrees F. for 30 minutes until hot and bubbly.

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