Fresh Asparagus Casserole

Fresh Asparagus Casserole

Miz Helen's Kitchen

Ingredients

6 slices bacon, fried, drained, and chopped

8 cups asparagus, chopped

8 whole asparagus spears,for top

1 onion, chopped

4 tablespoons butter

3 tablespoons flour

1/8 teaspoon nutmeg

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne pepper

2 cups half and half

2 tablespoons Dijon mustard

2 cups butter crackers, crushed

2 cups gruyere cheese, shredded

Directions

In a very large heavy skillet, cook the bacon until crisp, remove from the skillet and drain on a paper towel, then set aside.

Place the chopped asparagus and the chopped onion into the hot bacon drippings in the skillet and saute the asparagus and onions until the oninos are clear and the asparagus is just tender.

In a large mixing jar, add the flour, nutmeg, salt, pepper, cayenne, Dijon mustard and the half and half.

Place the lid on the mixing jar and shake until the mixture is smooth.

Add the butter to the asparagus and onions and stir until melted.

Add the liquid from the mixing jar into the skillet with the asparagus and stir constantly until the mixture thickens.

You may want to thin it a bit with 1/4 cup water if it is to thick.

Chop the drained bacon into small pieces.

Pour the asparagus mixture into a buttered 9 X 13 baking dish.

Place the whole asparagus spears across the top and sprinkle the bacon pieces on top.

Mix the butter crackers and the gruyere cheese together and sprinkle on top of the asparagus and bacon.

Bake at 350 degrees for 30 minutes.

Enjoy!