Patricia’s Asparagus McIntosh

Submitted by: PATRICIA COLES

Her Food Story:

Our traditional holiday celebrations always included Asparagus McIntosh. My sister and I have continued this tradition with our own family holidays.

It was also a highlight at a celebration in honor of our Uncle David Bogue and his team from Portage, WI who beat the Scots in Scotland at their own game of Curling.

Uncle David was the team Skip whose team won the state championship and was then invited by the Scots to play in one of their bonspiels in Scotland. This was a huge honor and all local curlers came to welcome the team home.

 The Poynette WI Curling Club, where my Mother curled, honored the team with a celebratory dinner. Uncle David requested mother to make Asparagus McIntosh for the occasion. 

ASPARAGUS McINTOSH

Ingredients:

• For the main dish:

  • 3 cans green asparagus, Drained (Do not use fresh asparagus)

  • 8 oz, cheddar cheese, grated             

  • 4 hard-boiled eggs, sliced

  • 1 cup cracker crumbs
    

• For the white sauce:

  • 1 stick butter, divided

  • Pepper to taste

  • 3 Tsp. flour

  • Paprika for garnish

  • 2 c. milk

Instructions:

Preheat oven to 350 F. To make the white sauce, make a smooth paste by gradually adding milk to flour. Melt ½ stick butter and add paste, stirring constantly. Cook slowly until smooth and slightly thickened, then add pepper.

Butter a casserole dish and make layers in the following order: cracker crumbs, asparagus, sliced eggs, cheese, dots of remaining butter, white sauce.  Repeat. Garnish with a few slices of eggs, asparagus tips and paprika. 

Bake for 35 minutes.