Asparagus Gratin
Ingredients
1 pound fresh mushrooms, sliced
6 tablespoons butter
5 hard boiled eggs, sliced
2 pounds fresh asparagus, trimmed & blanched, cut into 1/2" pieces
3 tablespoons flour
1 1/2 cups whole milk
1 cup cheddar cheese
1 teaspoon Worcestershire sauce
dash tabasco sauce
1 teaspoon salt
pepper to taste
paprika (preferably smoked, optional)
A throwback to the 50's demanding a comeback today.
Directions
Preheat the oven to 350F.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute until well browned.
Combine the mushrooms, asparagus and eggs (being careful not to break the eggs) and place in a large, greased casserole.
Melt the remaining 3 tablespoons butter in the skillet. Stir in the flour and cook until golden, 2 minutes.
Slowly add and whisk in the milk, stirring constantly until smooth and lump free, and bring to a boil.
Remove from heat and stir in the cheese, sauces, salt and pepper.
Pour sauce over asparagus mixture.
Sprinkle with paprika if using and bake 20-30 minutes or until bubbly.
Cool slightly and serve immediately.
