8. A Vintage Recipe

Be sure to check out our vintage recipe archive online at: http:
/bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.

Last week Janet B requested a recipe using asparagus and hard boiled eggs.  We
received several!

ASPARAGUS CASSEROLE
1 can (all green) asparagus spears, drained (use as 1st liquid in
  sauce)
3 hard boiled eggs, grated
1 recipe of white sauce, with sharp cheese, grated Bread crumbs for topping

Put asparagus in greased casserole dish (8 x 8 inch approximately). Add eggs;
cut and mix. Add cheese sauce. Bake at 350 degrees for 20-30 minutes. Hope it
will re-create the yumminess for Janet B. Jaci B. Carrollton, VA

 -and-

Here is another recipe that is similar:

ASPARAGUS, EGGS, AND CHEESE CASSEROLE
1 tall can asparagus spears
1/2 c. soft bread cubes, bite size
1 tbsp. melted butter
4 hard boiled eggs, sliced
1 c. Velveeta or American cheese, grated

CREAM SAUCE:

3 tbsp. flour
1/4 c. melted butter
1/2 tsp. salt
2 c. half and half cream
2 well beaten egg yolks

TOPPING:

1/2 c. soft bread cubes, bite size
2 tbsp. melted butter
1/4 c. pimento, cut in strips

Cut asparagus spears lengthwise. Put 1/2 cup of bread cubes in bottom of
buttered casserole.  Alternate layers of eggs, cheese and asparagus.  Blend
flour into butter, slowly add salt and cream.  Cook over low heat until smooth
and mixture boils.  Beat egg yolks and mix in a little of the cooked sauce. 
Combine this with remainder of cooked sauce and return to heat for 1 minute,
stirring constantly. Spread cream sauce over the casserole.  Top cream
casserole with 1/2 cup of buttered bread cubes and pimento strips.  Bake at
350 degrees for 20-30 minutes.  Serves 4.
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