1) Trim asparagus and remove firm stems. Steam until softened.
- 10 oz thin and tender fresh asparagus
- 1/4 cup butter
- 2 Tbs. soy flour
- 2 c half-and-half
- 8 lg. eggs, poached
- salt and pepper to taste
- grated Parmesan, Romano, or shredded mild Cheddar cheese
Prepare white sauce.
2) In a small saucepan, melt butter. Add flour; blend well.
3) Gradually add half-and-half, stirring constantly, until thickened and bubbly.
4) Align asparagus in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the asparagus then pour white sauce over eggs.
5) Sprinkle with salt, pepper and cheese.
Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned...Enjoy!. . :o)
Serves 4.