"If the Amish
make it, you'll find it at Amish Pleasures."
Thelma's Asparagus Supreme
asparagus in a saucepan and add water and salt. Bring to a boil and cook
for 3 minutes. Drain. In a 1-quart saucepan, melt the butter and stir in
the flour. Gradually add the milk, continuing to stir until thickened.
Put half the asparagus, cooked eggs, and pimientos in a greased
1½-quart baking dish. Pour half of the white sauce over the asparagus.
repeat, using the remainder of the ingredients. Top with the grated
cheese and crumbs. Bake in a 350° F. oven for 40 minutes.
pounds fresh asparagus, cleaned and cut into bite-size pieces
2 c. water
1 t. salt
4 hard-boiled eggs, sliced
1/4 c. chopped pimentos
2 T. butter
2 T. flour
1 c. milk
1 c. grated sharp cheese
1 c. fresh bread crumbs
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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