Scalloped Asparagus
Servings
Sufficient to Serve Six
Ingredients
- 1 bunch asparagus
- 2 Tb. butter
- 2 Tb. flour
- 1 c. asparagus stock
- 1/2 c. milk
- 1/4 tsp. salt
- 1 c. buttered cracker crumbs
- 1/2 c. grated cheese
Directions
Clean the asparagus according to the directions given in Art. 43. Cut it into inch lengths and cook in boiling salted water until it is tender enough to be pierced with a fork, and then drain. Prepare a sauce by melting the butter, adding the flour, and pouring into this mixture the heated stock and milk seasoned with the salt. Put a layer of the buttered crumbs in the bottom of a baking dish, and pour half the asparagus over them. Sprinkle the asparagus with one-third the cheese and add another layer of crumbs. Sprinkle this with one-third the cheese. Add the remainder of the asparagus and the crumbs and sprinkle the rest of the cheese on top. Pour the sauce over the entire mixture, place in the oven, and bake until heated thoroughly and the top is slightly browned. Serve from the baking dish.