This Cheesy Asparagus Bake is a delightful twist on a classic casserole, featuring tender asparagus, creamy cheese sauce, and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Steam or cook the asparagus until tender but still crisp, then arrange them in a casserole dish.
Avoid overcooking the asparagus to maintain its vibrant color and texture.
Sprinkle half of the shredded cheddar cheese over the asparagus.
Using freshly grated cheese melts better and enhances flavor.
Slice the hard-boiled eggs and layer them over the cheese.
Ensure even distribution of the egg slices for consistent flavor.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
Stir constantly to avoid lumps in the roux.
Gradually add the milk to the roux, whisking continuously until the sauce thickens.
Add the milk slowly to prevent the sauce from becoming too thin.
Pour the cream sauce evenly over the eggs in the casserole dish.
Spread the sauce evenly to cover all layers.
Sprinkle the diced pimentos and the remaining cheese over the sauce.
For a colorful presentation, evenly distribute the pimentos.
Finish with a layer of crushed crackers on top.
Press the crackers lightly to ensure they adhere to the cheese.
Bake in the preheated oven for about 40 minutes, or until the top is golden and bubbly.
Check halfway through baking to ensure the top doesn't over-brown.
Let the casserole cool slightly before serving.
Allowing it to cool helps the layers set for easier serving.
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