I have distinct childhood memories associated with asparagus. Growing up, my family owned six acres of fruit orchards right behind our house, and my sisters and I would pick asparagus along the ditch bank. To me, asparagus was a weed, but my mom was always thrilled when we brought a bunch home for her to cook for dinner. I was a little skeptical when my Amish friend Priscilla shared her asparagus casserole recipe with me because I wasn’t fond of asparagus as a girl, but this recipe is a winner. It’s a wonderful-gute side dish for an authentic Amish meal. I halved this recipe when I made it so it was just enough for my hubby and me.
1 ½ cups cooked asparagus
To cook the asparagus, bring a medium saucepan of water to a boil, cut asparagus sprigs in half, put them in the boiling water, and boil for 3 to 5 minutes depending on how thick your asparagus is.
Do not overcook. No one likes mushy asparagus.
After cooking, immediately rinse them in cold water.
¼ cup butter
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
2 ½ cups of milk
1 cup cubed Velveeta cheese
3 hard-boiled eggs, sliced
In a medium saucepan, melt butter. Remove from heat and whisk in flour, salt, and pepper. Return to heat and gradually stir in the milk and bring to a boil until it thickens. (Thickening doesn’t take long. As soon as mine started to boil, it was thick enough.) Reduce heat to medium low and add the Velveeta cheese, stirring until it melts completely. Remove from heat. Add the asparagus and the eggs and mix lightly. Pour into a 9×13 casserole dish. Bake at 350 degrees uncovered for 25 minutes.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Visit JenniferBeckstrand.com for recipes, upcoming events, and news about books and giveaways.