Asparagus With Pimiento And Cheese
|Asparagus||1 1⁄2 Pound|
|Black pepper||1⁄4 Teaspoon|
|Pimiento||1 , chopped|
|Eggs||3 , lightly beaten|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
1. Preheat the oven to 375°F. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Break off the tough stem ends of the asparagus as far down as the stalks snap easily. Gut the stalks into 1-inch pieces, add to the boiling water, and cook, uncovered, for 5 minutes. Drain.
2. In an ungreased 1 1/2-quart casserole, mix the asparagus, salt, pepper, pimiento, eggs, cheese, 3/4 cup of the bread crumbs, and the milk. Dot with the butter, sprinkle with the remaining 1/4 cup of bread crumbs, and bake, uncovered, for 30 minutes, or until almost firm.