A delightful twist on a classic, this creamy baked asparagus dish is perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a perfect texture.
Trim the tough ends of the asparagus and rinse them under cold water.
Removing the tough ends ensures a tender and enjoyable dish.
Boil the asparagus in salted water for about 5 minutes until tender-crisp, then drain and set aside.
Blanching the asparagus helps retain its vibrant green color.
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually whisk in the milk, cooking until the sauce thickens, about 3 minutes.
Whisking constantly prevents lumps in the sauce.
Layer half of the asparagus in a greased baking dish. Sprinkle with half of the chopped eggs and half of the cheese.
Layering ensures even distribution of flavors.
Repeat the layers with the remaining asparagus, eggs, and cheese.
Press gently to compact the layers for a uniform bake.
Pour the prepared sauce over the layered ingredients, spreading it evenly.
Ensure the sauce covers the layers for a creamy finish.
Sprinkle breadcrumbs over the top and dot with the remaining butter.
Breadcrumbs add a delightful crunch to the dish.
Bake in the preheated oven for 15 minutes, then broil for 2-3 minutes to brown the top.
Broiling gives the topping a golden, crispy texture.
Serve hot and enjoy your creamy baked asparagus delight.
Garnish with fresh herbs like parsley for added color and flavor.
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