Asparagus Casserole

Yield: 12 servings

Ingredients

• 3  (10-ounce) packages frozen asparagus, thawed and well drained*
• 3  tablespoons  butter or margarine
• 2  tablespoons  all-purpose flour
• 1 1/2  cups  milk
• 3/4  cup  refrigerated shredded Parmesan cheese, divided
• 1/8  teaspoon  salt
• 2/3  cup  soft breadcrumbs
• 1  tablespoon  butter, melted
• 1/4  teaspoon  paprika

Preparation

Arrange asparagus in a lightly greased 13- x 9-inch baking dish.

Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.

Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.

Bake at 350° for 25 to 30 minutes or until thoroughly heated.

*3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.