The classic asparagus and egg casserole from the old South features cooked asparagus tips, chopped hard-boiled eggs, and a white sauce (butter, flour, milk, salt, pepper), topped with butter-browned bread crumbs and cheese and then baked.
It is a deliciously creamy, vintage brunch dish, prepared by layering the ingredients and baking them in a casserole dish. You can find it in an old Junior League cookbook called "Charleston Receipts." It is the oldest cookbook still in print, and yes, recipes were once called receipts. It was served at my wedding reception way back in June of 1970.
It took me half a century to track it down. Serve it with slices of toasted Dilly Bread, a fresh fruit salad, and a side of crisp bacon or ham for a beautiful brunch table.
Our small wedding was at 10:00 in the morning. Two of my mom's good friends hosted a brunch reception for us at one of their homes. All three of them were young widows. Their friendship sustained them through many milestone events, such as holidays, proms, graduations, and my wedding.
The menu that morning included a delicious asparagus-and-egg casserole. I asked if the dish had a name, and one of the hostesses, Mary Ruth, laughed and said, "Asparagus glop."
I didn't give that another thought until recently; now that I write about food, I have become determined to find out if there ever was an actual recipe. There is! Let me tell you how I found it! It's a golden oldie but a real goodie.
Mary Ruth's daughter, Mary Louise, graduated from high school with me. (Everyone seemed to have middle names back then.) On a whim, I called her and asked if she knew about the asparagus glop. She asked me what was in it. The question intrigued her, and she began going through her mom's ponderous recipe collection.
Amazingly, it did not take her long to find a recipe card titled "Asparagus and Egg Casserole (not glop). The sole content of the card was this: Charleston Cookbook, p. 141. The hunt was on.
I expected I'd have to look harder. Instead, the speed of my Internet search astonished me. Charleston Receipts is a highly prized, beloved cookbook. It is the oldest Junior League cookbook still in print!
Of course, I ordered a used copy, and I'm reading it like a novel, the way I read all my favorite recipe books! I am smitten! The book I received is the 25th printing from 1986; that's why the page number in my copy differs from the one on Mary Ruth's recipe card. The recipe in my edition appears on page 172.
I took a few liberties with the asparagus recipe. I did not use canned asparagus, and I increased the amount of white sauce. Finally, I made the buttered crumbs in my food processor. Nevertheless, it's as delicious as I remembered and easy to make. It is a delightful, lovely dish to serve at brunch!
Asparagus season is as fleeting as a junior high romance. So, it's essential to eat as much fresh asparagus as you can when it is in season because when it's over, it's over! Asparagus will soon be at its peak, so I want to share this old asparagus recipe I tracked down after half a century.
You'll need about a pound of the freshest, plumpest asparagus you can find. Steam it lightly in the microwave for about 2 minutes. It should be a little crisp. Then, cut it into pieces about 2 or 2 1/2 inches long and place them in a sprayed baking dish.
Farm- or free-range eggs have outstanding flavor and the sunniest, most beautiful deep-yellow yolks! Hard-cooked eggs are a snap in an Instant Pot. Cook up a dozen; they are great to have on hand for salads or snacking. For this casserole, you will need four.
Please don't judge. I left my eggs in the Instant Pot a teeny bit too long this time! Shhh! I'll hide the telltale rings under the sauce! Slice the eggs and layer them over the asparagus. Add seasoned salt and pepper to taste.
Melt 1/4 cup real butter in a heavy saucepan, then whisk in 1/4 cup flour. Whisk and cook this until it's bubbly, and everything is well blended.
Next, whisk in 2 cups of whole milk. Continue cooking, constantly whisking, until it's thickened to a gravy-like consistency. If it gets too thick, thin it with a little milk or cream and season to taste with salt and pepper, if you like.
Now, pour the white sauce over the eggs and asparagus. Use a rubber spatula to work the sauce in.
Put a cup or so of grated sharp cheddar cheese on top. Grate your cheese from a block of good, sharp cheddar; it has a much better flavor and melts better than pre-shredded cheese. Add parsley for color if you like. I always do! 😉
It's so easy to make great buttered crumbs in a food processor. Tear about six slices of day-old bread or buns into pieces and toss them in the hopper. I keep the last few pieces from a loaf in the freezer when it starts to get stale. The heels work great!
Pulse until it turns into crumbs, then add about 4 tablespoons of soft butter and pulse some more until it's all blended. Use what you need and keep the rest in a freezer bag to top mac and cheese or other casseroles!
Sprinkle buttered crumbs lavishly over the cheese.
Then, pop the casserole in a 350-degree oven for about 20 to 30 minutes until the cheese melts. The cheese will be melty, and the crumbs will be lightly browned.
Spoon onto a plate and serve with toast and fruit for a memorable brunch! Bacon, ham, or sausage would also be a delicious addition to the menu.
This dish is rich and satisfying. I love it just the way it is. But, for those who like a little more pizzazz, you may want to add a little Tabasco sauce, Worcestershire sauce, mustard, or red pepper flakes. You might consider serving condiments on the side so each person can jazz it up how they want!
Brunch is awesome! What a terrific invention! That magic part of the morning between too late for breakfast and too early for lunch is the perfect time to indulge in something rich and delicious because, after all, you will only eat two meals today! 😉 Are you with me?
A delightful brunch casserole that's perfect for spring. Fresh asparagus and hard-cooked eggs are smothered in white sauce and topped with shredded cheese and crisp buttered crumbs.
Yes. Assemble the casserole without the buttered crumbs, cover, and refrigerate overnight. Add the crumbs right before baking so they stay crisp.
Yes. If using canned, drain well and pat dry. If using frozen, thaw completely and pat dry. Extra moisture is what makes this casserole watery.
Dry the asparagus well (especially canned/frozen), keep the white sauce “gravy-thick,” and let the casserole rest 10 minutes after baking to set.
Homemade is best here, but in a pinch you can use a thick jarred Alfredo-style sauce. Just know the flavor will be different and often saltier.
Sharp cheddar is classic. Swiss is also great, or do a cheddar + Swiss mix for a more “brunch casserole” vibe.
Yes. Add ½–1 cup diced ham or cooked crumbled bacon. It turns this into a complete brunch/supper casserole.
Refrigerate up to 3–4 days. Reheat slices in the microwave until hot, or warm covered in a 325°F oven.
It can be frozen, but I don’t recommend it. The hard-cooked eggs and white sauce can change texture after freezing and thawing.
Round out the table with a few more vintage favorites that pair perfectly with this asparagus casserole.
Funeral Potatoes - Creamy, cheesy, and perfectly golden, these classic funeral potatoes are the ultimate comfort casserole. This easy dish is always a hit at holidays, potlucks, or family dinners.
Grammy's Old Fashioned Ham Balls - Tasty meatballs made of ground ham and ground pork in a sweet and tangy glaze of ketchup, brown sugar, apple cider vinegar, and dry mustard.
One-Bowl Rhubarb Bread - A delicious rustic rhubarb bread. Not too sweet, but slightly tangy. No mixer, one bowl. Tender and moist, lovely crumb.
Strawberry Pretzel Dessert Cups - This individual-size, grab-and-go version uses canned strawberry pie filling and plenty of fresh strawberries — no Jell-O to fuss with and no waiting for anything to set. And they’re just plain cute.
Strawberry Rhubarb Jam - Easy homemade jam for beginners, delicious enough you'll want to make some every year!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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I’ve been making this for 50 years - just as my grandmother did. Our traditional Easter side dish! I make 2 layers, use a bit of nutmeg in the white sauce and cracker crumbs topping.
I reached out to your email since i was away from my computer! So heartwarming to hear- it's so good!!
This sounds lovely. I found it while looking for a similar recipe that was in Saveur many years ago. It had a similar taste profile, but contained cubes of bread tossed in with the white sauce and crushed Ritz type crackers on top. It’s an old New England recipe, from when the state was a huge supplier of asparagus.
I would love to find that recipe! I may try to track it down. It sounds delightful. Thanks for sharing and yes, this asparagus dish is delicious if you like asparagus!
About 20 years ago I had this dish at a funeral in Oklahoma,delicious. About 10 years after that, I had it again at another Oklahoma funeral. I never got the recipe. Now I have it..THANK YOU!!!!
That tickles me, but it made me think of the (in)famous "funeral potatoes!" Honestly, this casserole seems a little bit extravagant and a tad expensive for a funeral, but I'm sure happy it rang a (church) bell with you, and it is so very delicious! It always brings back fond memories for me!