Layered Asparagus Casserole

Source: Jan Taylor

2 pounds fresh asparagus, cut into pieces
1/4 cup water
3 tablespoons butter or margarine
1/4 cup fine dry bread crumbs
1/8 teaspoon paprika
2 tablespoons all-purpose flour
1/4 teaspoon celery salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup milk
1 cup shredded mild or medium-sharp Cheddar cheese

Place asparagus and water in 1 1/2-quart casserole. Microwave, covered with lid, at HIGH power just until crisp-tender, 8 to 12 minutes; stir after about half of cooking time. Drain asparagus.

Microwave 1 tablespoon of the butter in small bowl, uncovered at HIGH power until melted, 15 to 30 seconds. Add bread crumbs and paprika; stir and toss with fork until crumbs are evenly moistened.

Microwave remaining 2 tablespoons of butter in 4-cup measure, uncovered, at HIGH power until melted, 30 to 45 seconds. Add flour, celery salt, mustard, garlic powder and pepper; stir until smooth. Add milk and stir until smooth.

Microwave milk mixture, uncovered, at HIGH power until sauce is thickened and bubbly, 5 to 7 minutes; stir sauce after each minute during cooking.

Place 1/2 of the asparagus in bottom of the 1 1/2-quart casserole. Pour 1/2 of the sauce over asparagus; sprinkle with 1/2 of the cheese. Repeat layers with remaining asparagus, sauce and cheese.

Sprinkle crumb mixture evenly over top of casserole. Microwave, uncovered, at HIGH power until hot and bubbly, 3 to 5 minutes; rotate casserole 1/2 turn after about half of cooking time.

Makes 6 to 8 servings.

ENJOY!