Scalloped Asparagus With Almonds

Oxmoor House
6 to 8 servings


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3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2-ounce) can asparagus spears, drained
1 cup chopped blanched almonds
1 cup (4 ounces) shredded sharp Cheddar cheese
3 tablespoons fine, dry breadcrumbs


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; set aside.

Layer half of the asparagus, cream sauce, almonds, cheese, and breadcrumbs in a lightly greased 1-quart casserole; repeat procedure with remaining ingredients. Bake at 350° for 20 minutes or until lightly browned.

Created date

February 2010