Old-fashioned Scalloped Asparagus

HAPPY EASTER!

Nothing says Spring like asparagus (or a refrigerator filled with rainbow-colored hard-boiled eggs). So I was thrilled to find a hundred-year-old recipe that called for both asparagus and chopped hard-boiled eggs.

The Scalloped Asparagus turned out wonderfully. This classic dish was tasty, and made a lovely presentation with bits of asparagus and egg poking through the browned bread crumb and cheese topping.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here’s the updated recipe for modern cooks:

Scalloped Asparagus

  • Servings: 4 - 5 servings
  • Difficulty: easy
  • Print

1 bunch asparagus (approximately 1 pound), cut into 1-inch pieces

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon of pepper

1 1/4 cup milk

4 hard-boiled eggs, chopped

1 cup fine bread crumbs

6 tablespoons grated or shredded cheese (I used Parmesan cheese.)

Preheat oven to 375° F. Boil or steam asparagus until tender (2-3 minutes). 

Meantime in another saucepan, melt butter. Stir the flour, salt, and pepper into the butter. While stirring constantly, slowly pour in milk and bring to a boil using medium heat. Remove the white sauce from heat.

Put 1/3 of the cooked asparagus in a 1 1/2 quart casserole dish. Add a layer with 1/3 of the chopped eggs,  a layer of white sauce, a layer of bread crumbs, and a layer of 2 tablespoons cheese; continue layering with the final two layers being bread crumbs and cheese.

Bake for 1/2 hour or until the dish is hot and bubbly and the top is lightly browned. Remove from oven and serve.

21 thoughts on “Old-fashioned Scalloped Asparagus

  1. We used to serve a creamed egg/asparagus combination over toast, or rice. This certainly would taste much like that, and what we had was quite good. I don’t know why we never scalloped the pair, but I’ll give it a try.

    1. The egg/asparagus combination sounds good. I’ve made several recipes over the years that sound somewhat similar to what you describe – but not exactly the same. The Creamed Asparagus on Toast recipe didn’t have any eggs, and the Egg Sauce recipe didn’t have any asparagus in it (though I served it over asparagus).

  2. This looks scrumptious.

    I love asparagus. Normally I roast it with a light coating of olive oil and a few spices, but this sounds like another great way to enjoy that vegetable in the spring.

  3. This is good! I’ve never made it but there’s a lady at church who brings this dish to church dinners. I always make sure I get some… it’s so good!

    1. One of the things that I like about potlucks and reunions is how certain people become known for their specialties, and how they generally bring those wonderful foods each time.

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