baked deviled eggs with asparagus

ingredients

• servings: 6
• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 10 hard-cooked eggs, peeled and sliced in half lengthwise
• 1 (4.5 ounce) can deviled ham spread
• 1 tablespoon heavy cream
• 1 teaspoon grated onion
• 3/4 teaspoon dry mustard powder
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 2 cups shredded mild cheddar cheese
• 1/4 teaspoon dry mustard powder
• salt to taste
• 1/8 teaspoon ground black pepper
• 1 cup crushed corn flake cereal
• 2 tablespoons butter, melted

recipe

preparation time: 30 mins cook time: 30 mins ready time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. drain well and set aside.
• scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
• mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
• fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
• melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
• whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
• whisk in cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
• spread asparagus into the bottom of a 9x13-inch baking dish.
• arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
• mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
• bake in the preheated oven until the sauce and the topping is browned, about 20 minutes.