A Note from Miss Kay■ Makes 8 servings
11/2 to 2 pounds fresh asparagus, tough ends snapped off, spears cut into 2-inch lengths
4 hard-cooked eggs (see Tip)
1/2 stick (4 tablespoons) butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon mustard powder
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup grated Gruyère cheese
1/2 cup crushed buttery cracker crumbs, such as Ritz
1. Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
2. Have ready a bowl of ice water. Bring a large saucepan of water to a boil. Add the asparagus and cook until crisp-tender, 1 to 2 minutes. Immediately transfer to the ice water with a slotted spoon. When cool, drain, and pat dry. Spread the asparagus in the bottom of the baking dish.
3. Coarsely chop the eggs and sprinkle over the asparagus.
4. In a medium saucepan, melt 2 tablespoons of the butter over medium-high heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Whisk in the milk and cook, whisking constantly, until the sauce thickens and bubbles, about 3 minutes. Remove from the heat and whisk in the mustard powder, pepper, salt, and Gruyère, whisking until smooth. Pour over the asparagus and eggs.
5. In a small saucepan, melt the remaining 2 tablespoons butter. Toss the cracker crumbs with the melted butter in a small bowl. Sprinkle over the top of the asparagus and eggs.
6. Bake until golden brown and bubbling around the edges of the dish, about 30 minutes. Serve warm.
Tip: To hard cook an egg, as opposed to hard boiling: Place the eggs in a deep saucepan, covering by 1 inch with cold water. Bring the water to a boil over high heat. Remove from the heat, cover, and let stand for 14 minutes. Transfer to a bowl of ice-cold water and allow to cool completely.
A Note from Miss Kay
For our family, we celebrate Easter at lunchtime, but many have an Easter breakfast or brunch. This casserole is perfect for either.