Asparagus With Pimiento And Cheese Recipe
Ingredients
| Asparagus | 1 1/2 Pound | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Pimiento | 1 , chopped | |
| 3 eggs, lightly beaten | ||
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| 1 cup fine dry bread crumbs | ||
| Milk | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
Directions
1. Preheat the oven to 375°F. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Break off the tough stem ends of the asparagus as far down as the stalks snap easily. Gut the stalks into 1-inch pieces, add to the boiling water, and cook, uncovered, for 5 minutes. Drain.
2. In an ungreased 1 1/2-quart casserole, mix the asparagus, salt, pepper, pimiento, eggs, cheese, 3/4 cup of the bread crumbs, and the milk. Dot with the butter, sprinkle with the remaining 1/4 cup of bread crumbs, and bake, uncovered, for 30 minutes, or until almost firm.
2. In an ungreased 1 1/2-quart casserole, mix the asparagus, salt, pepper, pimiento, eggs, cheese, 3/4 cup of the bread crumbs, and the milk. Dot with the butter, sprinkle with the remaining 1/4 cup of bread crumbs, and bake, uncovered, for 30 minutes, or until almost firm.
Chef
