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Appetizers - Escalloped Peas and Asparagus

  • 1 (14.5-ounce) can asparagus spears, drained, reserve juice
  • 1 can English peas, drained, reserve juice
  • 2 eggs, hard boiled, sliced
  • 1 (8-ounce) can sliced water chestnuts, drained, chopped
  • White sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 3/4 cup milk
  • 1/4 cup reserved liquids
  • 1 cup shredded cheese, divided

In a greased casserole dish, layer asparagus, peas, eggs, and water chestnuts.
Melt butter in saucepan; add flour, salt, and pepper, stirring until well blended. Gradually add milk and 1/4 cup reserved liquids, stirring constantly. Cook slowly until thickened. Add 3/4 cup cheese; stir until melted. Remove from heat and pour sauce over casserole layers and top with remaining 1/4 cup cheese. Bake in pre-heated oven at 350ยบ until bubbly, about 35 to 40 minutes.
Note: You can also use 1 pound fresh asparagus when available.
Submitted By: Marie Delffs
Bedford-Moore Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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