Directions
Step 1
Place a rack within the heart of the oven and preheat to 350°F. Convey a big pot of salted water to a boil. Put together an ice tub. Add the asparagus to the pot and prepare dinner till vivid inexperienced and crisp-tender, 1–2 minutes. Reserve 1 cup of the cooking water, then drain the asparagus and switch to the ice tub. When utterly cool, drain once more and put aside.
Step 2
To a medium pot over medium-low warmth, add 4 tablespoons of the butter. When the froth subsides, add the flour and prepare dinner, stirring repeatedly, till the flour has absorbed the butter and the combination is barely thickened and beginning to bubble, about 2 minutes. Whisk within the reserved cooking water, adopted by the cream, and proceed cooking, stirring steadily, till the sauce is easy and thickened, 8–10 minutes extra. Stir in 1–2 pinches of paprika and season to style with salt.
Step 3
Right into a medium baking dish, alternate layering the asparagus, eggs, and sauce twice, ending with the sauce. In a medium bowl, toss collectively the bread, crackers, and half of the parmesan. Sprinkle the combination evenly over the sauce. High with the remaining parmesan, then dot with the remaining butter. Bake till effervescent and golden, 25–half-hour.
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Place a rack within the heart of the oven and preheat to 350°F. Convey a big pot of salted water to a boil. Put together an ice tub. Add the asparagus to the pot and prepare dinner till vivid inexperienced and crisp-tender, 1–2 minutes. Reserve 1 cup of the cooking water, then drain the asparagus and switch to the ice tub. When utterly cool, drain once more and put aside.
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To a medium pot over medium-low warmth, add 4 tablespoons of the butter. When the froth subsides, add the flour and prepare dinner, stirring repeatedly, till the flour has absorbed the butter and the combination is barely thickened and beginning to bubble, about 2 minutes. Whisk within the reserved cooking water, adopted by the cream, and proceed cooking, stirring steadily, till the sauce is easy and thickened, 8–10 minutes extra. Stir in 1–2 pinches of paprika and season to style with salt.
-
Right into a medium baking dish, alternate layering the asparagus, eggs, and sauce twice, ending with the sauce. In a medium bowl, toss collectively the bread, crackers, and half of the parmesan. Sprinkle the combination evenly over the sauce. High with the remaining parmesan, then dot with the remaining butter. Bake till effervescent and golden, 25–half-hour.
