Spring has sprung! All kinds of great veggies for us to pick from, including asparagus. Asparagus can be prepared by roasting in oven, charring on grill or cooking on stove-top.
Whichever you choose, they’re all easy and of course tasty! Enjoy this family favorite which is perfect for all occasions. Especially nice for springtime brunches.
Ham and Asparagus Casserole
2 T. butter
2 T. chopped green pepper (or more to your liking)
2 T. chopped onion (or more to your liking)
3 T. butter (or margarine)
3 T. all purpose flour (For roux)
2 ½ c. milk or cream
1 lb. fresh asparagus, ½ inch cuts
1 cup cubed ham
1 T. fresh parsley
1 cup Cheddar cheese
4 hard-boiled eggs, chopped
2 T. tapioca
S & P to taste
1 T. fresh parsley
2 cups bread crumbs
Bring ½ inch of water to a boil in large skillet. Add asparagus; cover and boil for 3 minutes. Drain asparagus using cold water. Pat dry.
In same skillet, sauté green pepper and onion in 2 T. butter. Make roux in same skillet by heating butter in the skillet, stirring in flour, mixing well, then adding milk, stirring constantly until thick and creamy and set aside. (If too thick, add more milk)
Combine cooked asparagus, eggs and ham in large bowl; Place in buttered 2 ½ qt baking dish. Sprinkle tapioca evenly over mixture; top with roux mixture, add parsley, top with buttered bread crumbs and cheddar cheese. Bake in a 350-degree oven for 25 minutes.
Etc. — Be creative and make your own bread crumbs- good way to use some leftover bread - cut bread into 1” to 2” cubes. Spread on baking tray in single layer. Bake at 350 degrees for 10 minutes - if not dry enough “check and stir” - place in oven 10 minutes longer. Cool and place in plastic bag and use rolling pin to crumble to your choosing. Can add dried basil, oregano or parsley.
Have a good time making this versatile casserole; and Happy Spring!