Ingredients
- 425 ml milk
- 350 gr asparagus
- 55 gr butter
- 50 gr celery
- 45 gr ritz crackers
- 40 gr mushrooms
- 32 gr flour
- 5 ml chicken bouillon granules
- 2 ml dry mustard
- 1 gr salt
- 1 gr pepper
- 3 slices egg
In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve half cup asparagus and 1 egg for garnish. In a 10 inchx6 inchx2 inch baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 190ºC for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.
