I have distinct childhood memories associated with asparagus. Growing up, my family owned six acres of fruit orchards right behind our house, and my sisters and I would pick asparagus along the ditch bank in late spring. To me, asparagus was a weed, but my mom was always thrilled when we brought a bunch home for her to cook for dinner. I was a little skeptical when my Amish friend Priscilla shared her Asparagus Casserole recipe with me because I wasn’t fond of asparagus as a girl, but this recipe is a winner. It’s a wonderful-gute side dish for a bright spring day. I halved this recipe when I made it so it was just enough for my hubby and me. Happy Spring!
1 ½ cups cooked asparagus
- To cook the asparagus, bring a medium saucepan of water to a boil, cut asparagus sprigs in half, put them in the boiling water, and boil for 3 to 5 minutes depending on how thick your asparagus is.
- Do not overcook. No one likes mushy asparagus.
- After cooking, immediately rinse them in cold water.
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 ½ cups of milk
1 cup cubed Velveeta cheese
3 hard-boiled eggs, sliced
In a medium saucepan, melt butter. Remove from heat and whisk in flour, salt, and pepper.
Return to heat and gradually stir in the milk and bring to a boil until it thickens. (Thickening doesn’t take long. As soon as mine started to boil, it was thick enough.) Reduce heat to medium low and add the Velveeta cheese, stirring until it melts completely.
Remove from heat. Add the asparagus and the eggs and mix lightly. Pour into a 9×13 casserole dish. Bake at 350 degrees uncovered for 25 minutes.
Jennifer Beckstrand is the RITA nominated and award-winning author of the Matchmakers of Huckleberry Hill series. She loves writing about the plain Amish life and the antics of Anna and Felty Helmuth. She and her husband live in Utah and have four daughters and two sons.
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