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- Cream sauce
- 1/4 cup grated cheese
- *Cook tender (about 5 min.) asparagus & put a thin cream sauce over it; toast bread & butter it, break in pieces, cover bottom of baking dish (about 1⅓ qt?).
- Pour part of asparagus over then another layer of bread & creamed asparagus; cover with grated cheese (¼ cup) (& a few asparagus tips).
- Put in oven (350°? 375°) until nice & brown - or cheese is melted. (or until casserole is "bubbly") (= 20-30 min?)
*Cook aspar. in boiling, salted H20 until barely tender = about 5 min. 15-18 stalks!? = 4-6 servings.