Asparagus Casserole Recipe | Saveur
This throwback casserole layers the spears with creamy béchamel, sliced hard-boiled eggs, and buttery cracker crumbs.
Ingredients
- Kosher salt
- 2 lb. asparagus, fibrous ends snapped off and discarded, cut into 1-in. pieces
- 6 Tbsp. butter, divided
- ¼ cup all-purpose flour
- 1 cup heavy cream
- Paprika
- 4 hard-boiled eggs, sliced
- 2 cups torn bread (1–2-in. pieces)
- 1 cup coarsely crumbled butter crackers
- ½ cup freshly grated parmesan cheese, divided
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