The other thing I have been craving lately: asparagus. Unfortunately for me, my family prefers unadorned asparagus. Steamed in the microwave, lightly boiled stove top, that is their delight. I did have some success with an asparagus /mushroom fritatta on Saturday morning though. (Don’t worry…it was a fritatta just because I didn’t feel like dealing with omelette flippin g or getting out something to put the sauteed asparagus and mushroom on while I did the eggs.)

I however, prefer a nice asparagus casserole (sorry to the “Don’t drown your food” crew out there) …like this one. I am wondering if the Joel Higgins might not be the Joel Higgins the actor. If so, maybe I can use that to entice a child to try it.

Joel Higgins Asparagus Casserole

2 pounds fresh asparagus (or 4 cups cooked asparagus)
4 tablespoons butter
2 tablespoons flour
2 cups milk
¼ teaspoon ground salt and pepper
4 hard boiled eggs
½ cup cracker crumbs

1. Put asparagus in pot. Add butter, flour and salt and pepper
2. Add the milk, and boil, stirring until thick.
3. Layer the eggs and the asparagus mixture in a lasagna pan.
4. Bake at 350 degrees for 30 minutes.
5. Sprinkle with the cracker crumbs and serve.