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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In saucepan cook celery in butter; blend in flour, salt, mustard and
pepper. Add milk and bouillon granules. Cook and stir till thickened
and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus
according to package directions; drain thoroughly.
Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking
dish arrange remaining asparagus and egg slices. Pour sauce over all.
Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and
sliced egg atop casserole; sprinkle with crushed crackers. Bake,
uncovered, 10 minutes longer.
| Ingredients:
1/2 Cup(s) Celery; chopped
1/4 Cup(s) Parmesan Cheese; Grated
1/4 Cup(s) Egg yolks
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Teaspoon(s) Asparagus
1 Dash(s) Pepper
1 3/4 Cup(s) Ham;Cut into Julienne Strips
1 Teaspoon(s) Mushrooms, chopped; drained
16 Ounce(s) Asparagus, frozen cut
3 Egg; hard-cooked, sliced
1/2 Cup(s) Ritz crackers; crushed (12) |
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