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