Creamy Asparagus On Toast

If you have hard-cooked eggs left over from easter, here's a way to use some of them. fresh asparagus with a delightful cheese sauce makes a delicious casserole that is served over toast for a luncheon or light supper. another recipe from taste of home's busy family cookbook.

Steps

In a large skille , bring 1 / 2 inch of water to a boil.

Add asparagus.

Cover and boil for 3 minutes or until crisp-tender.

Drain.

Transfer to a greased 11 x 7 x 2-inch baking dish.

Arrange egg slices over top.

In a large saucepan , melt 1 / 4 cup butter.

Gradually stir in the flour , salt and pepper until smooth.

Gradually add milk.

Bring to a boil.

Cook and stir for 2 minutes or until thickened.

Reduce heat.

Add cheese and stir until melted.

Pour over eggs.

In a small skillet , melt the remaining butter.

Toss with bread crumbs.

Sprinkle over top of casserole.

Bake , uncovered , at 375 degrees f for 15 minutes or until lightly browned.

Serve on top of toast.

Ingredients

fresh asparagus, hard-cooked eggs, butter, all-purpose flour, salt, pepper, milk, cheddar cheese, soft breadcrumbs, bread