Scalloped eggs with asparagus

Yield: 1 Servings

Measure Ingredient
6 eaches Hard-cooked eggs
1½ cup Medium white sauce
¾ cup Buttered crumbs
2 eaches Dozen stalks canned or fresh, cooked asparagus
\N \N Salt and pepper

Fill well-oiled baking dish with alternate layers of sliced eggs and asparagus. Season with salt and pepper. Add white sauce. Cover with buttered crumbs. Bake in moderate oven (400 F) until sauce bubbles. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.

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