Asparagus Casserole

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Asparagus Casserole

2 to 3 lb of asparagus or 18 to 20 ounces frozen asparagus
1 1/2 tsp salt, divided
6 tbs butter, divided
3/4 cup soft bread crumbs
1/4 cup all-purpose flour
1/8 tsp pepper or to taste
2 cups milk
1/2 tsp Worcestershire sauce
2-oz jar chopped pimiento, drained
3/4 cup mild cheddar cheese, grated

Heat the oven to 350°. Lightly butter a shallow 2-quart baking dish.

For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces.

Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 tsp of salt. Cover and simmer for 3 to 5 min, or until just tender. For frozen asparagus, follow the cooking instructions on the package.

Drain immediately and cover with cool water to stop the cooking process.

Transfer it to the prepared baking dish or casserole.

Melt the butter in a saucepan over medium-low heat.

Mix 2 tbs of the butter with the soft bread crumbs and set aside for topping casserole later.

Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.

Gradually add the milk and cook, stirring, until thickened.

Add Worcestershire sauce, pimiento, and cheese.  Stir until cheese has melted.

Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.

Bake in the preheated oven for 20 min. Serves 4-6

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