This recipe calls for canned asparagus, which those that have tried making it say works better. I used fresh asparagus though and it worked out just fine. Just keep a close eye on your dish so that your vegetable doesn’t get too mushy. You will most likely have to reduce the cooking time. This is a great side dish or snack any time of the year! Check out what they are saying about this recipe over at Group Recipes:
“This recipe turned out amazing!! I couldn’t believe how well the ingredients went together—my daughter and husband loved this so i will definitely be making again!! Thanks!!!!”
Everyone that loves asparagus is going to enjoy this treat. This is the perfect time for those that have never had it to try it.
Ingredients
2 cans (14.5 oz)asparagus, drain and reserve one cup juice (buy the cheap cans of cut spears)
1 cup asparagus juice from can
2 cups Kraft grated cheddar
6 eggs boiled, sliced
1/3 cup flour
1/2 tsp black pepper
1/2 sleeve Ritz crackers
butter to top
Instructions
Drain asparagus and reserve one cup liquid
Layer one can asparagus in square baking pan
add three boiled eggs, sliced
add one cup grated cheddar
Repeat layers
Mix flour with juice and pepper
Pour over asparagus, eggs
top with crumbled Ritz crackers and dot with butter.
Bake uncoverd at 350 for about 30 minutes
Serve as side with a variety of main dishes.
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Quick Tip: Try it with provolone cheese.
Thanks again to Group Recipes for this fresh recipe.