Asparagus Casserole


Asparagus Casserole

Submitted by Sally Jo Blackburn


  • 1 lb. approx. fresh asparagus, cut in 1-2” lengths
  • 3 hard boiled eggs chopped
  • Buttered bread crumbs
  • White sauce:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 1/2 cup Parmesan cheese
  • Sm. jar red pimento optional


  • Microwave asparagus in water about 4 minutes, drain well. Set aside. In a microwave safe bowl, melt butter. Mix in flour. Stir in milk. Microwave on high for 1 minute. Stop and stir, then continue to cook on high for 30 second intervals, stirring after each interval. When mixture begins to thicken, stop cooking and add 1/2 cup grated Parmesan cheese. Combine asparagus and eggs with white sauce. Pour into 2 qt. casserole. Add pimento if using. Top with buttered bread crumbs. Bake at 350 until bubbly, about 15-20 minutes.


This is a recipe of my mother’s. Her version is on pg. 132 of the 1940 Schuyler Brown Home Extension Cook Book. It was always a special treat for our family, and we could hardly wait in the spring for the fresh asparagus to appear. It is easy and so good. My version uses more modern appliances. ~ Sally Jo Blackburn