Eggs and Asparagus Recipe
Ingredients
| 12 ounces fresh asparagus or one 8-ounce package frozen asparagus spears | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 1 1/4 Cup (16 tbs) | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
| 4 hard-cooked eggs, sliced | ||
| slice | 4 | |
| Paprika | ||
Directions
Cook whole fresh asparagus spears in a small amount of boiling salted water 10 to 15 minutes or till tender.
(Or, cook frozen asparagus according to package directions.) Drain.
Melt butter over low heat; stir in flour, salt, and pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cheese, stirring till melted.
Fold in egg slices.
Arrange hot asparagus spears on toast.
Spoon egg mixture over asparagus.
Sprinkle with paprika.
(Or, cook frozen asparagus according to package directions.) Drain.
Melt butter over low heat; stir in flour, salt, and pepper.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cheese, stirring till melted.
Fold in egg slices.
Arrange hot asparagus spears on toast.
Spoon egg mixture over asparagus.
Sprinkle with paprika.
Chef
