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Asparagus Casserole


Place the eggs in a small saucepan and fill with cold water to completely cover the eggs. Salt the water and bring it to a hard simmer over medium-high heat. Once the water reaches a hard simmer, cook the eggs for 8 minutes.

Drain the eggs in a colander and run cool water over them. While they are still hot, peel the eggs one by one under cool running water.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board, and pat them dry. Halve the morels lengthwise and set aside.

Arrange a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small plate with paper towels. In a medium saucepan, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to the paper towel–lined plate and set aside. Remove the saucepan from the heat and remove all but ¼ cup of the rendered bacon fat from the saucepan. (You can discard the remaining bacon fat or reserve it for another use.)

Return the saucepan to the stove and set over medium-high heat. Add the morels and 2 teaspoons salt and cook, stirring occasionally, until the morels start to release their liquid, about 3 minutes. Add the herbes de Provence, pepper, chile flakes, and lemon zest and stir to combine. Cook, stirring occasionally, until the liquid released from the morels begins to evaporate and the morels start to caramelize, about 3 minutes more. Add the onion and garlic and stir to combine. Cook, stirring occasionally, until softened and golden brown, about 5 minutes more. Add the asparagus and 1 teaspoon salt and stir to combine. Reduce the heat to medium, cover the saucepan, and cook, stirring occasionally, until the asparagus is slightly tender but not mushy, about 10 minutes more.

Add the cream and raise the heat to medium-high. Bring the mixture to a simmer. Using a sifter or fine-mesh strainer, sift the flour over the asparagus mixture in the saucepan. Stir to incorporate and season with additional salt and pepper. Cook the asparagus mixture, stirring occasionally, until the cream thickens, 1 to 2 minutes. Pour the mixture into an 8-inch square baking pan or casserole dish.

Quarter the hard-boiled eggs lengthwise and lay them evenly over the top of the asparagus mixture. Top the casserole with the reserved bacon pieces and season with pepper. Transfer the dish to the oven and bake for 20 minutes to allow the flavors to blend. Remove the casserole from the oven, scoop, and serve.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Recipe Summary

  • 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
  • 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion (from 1/2 a small onion)
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 2 cups whole milk
  • 4 large hard-boiled eggs, halved lengthwise
  • 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
  • 1 cup shredded gruyere cheese (about 2 1/2 ounces)

Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath drain.

Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.

Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.


Watch the video: Μοσχάρι νουά στον φούρνο Επ. 46. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).