Mennonite Baked Asparagus with Eggs (1950)

• 15 to 20 tips of fresh or canned asparagus
• 4 tbspns butter
• 4 tbspns flour
• 2 cups buttered bread crumbs
• 5 hard-cooked eggs
• 1-1/2 cups rich milk
• 1 tspn salt
• 1/8 tspn pepper

Brown the bread crumbs in 2 tablespoons of butter. Place half the buttered crumbs in the bottom of a baking dish.

Add cooked asparagus and chopped, hard-cooked eggs in alternate layers in the baking dish. Add seasoning. Cover with remainder of bread crumbs.

Make a white suace of 2 tablespoons butter, flour, and milk. Pour sauce over contents of the casserole, and bake at 350 degrees for 45 minutes. Serves 6.

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Ralph Heatwole.) 

More "Lost" Asparagus Recipes
Veal Oscar (1978)

Asparagus Fritters (1911)

White House Cream of Asparagus Soup (1887)

Swiss Cheese Custard with Asparagus (1975)