Mother’s Asparagus Luncheon Dish

Name: Mother's Asparagus Luncheon Dish
Prep time: PT0D0H0M
Cook time: PT0D1H0M
Total time: PT0D1H0M
Yield: 4–6
Ingredients: Kosher salt; 2 lb. asparagus, fibrous ends snapped off and discarded, cut into 1-in. pieces; 6 Tbsp. butter, divided; ¼ cup all-purpose flour; 1 cup heavy cream; Paprika; 4 hard-boiled eggs, sliced; 2 cups torn bread (1–2-in. pieces); 1 cup coarsely crumbled butter crackers; ½ cup freshly grated parmesan cheese, divided

This throwback casserole layers the spears with creamy béchamel, sliced hard-boiled eggs, and buttery cracker crumbs.

Serves
4–6
Time
1 hour

PHOTO: MURRAY HALL • FOOD STYLING: JASON SCHREIBER

By Margaret Barstow

Updated on May 9, 2025

This comforting spring gratin pairs crisp-tender asparagus and sliced hard-boiled eggs with a rich cream sauce and a golden, buttery bread-and-cracker topping. This recipe was given to us in 2001 by Margaret Barstow, who got it from a friend’s then 89-year-old grandmother. It’s her favorite dish to make when asparagus season begins in Hadley, Massachusetts.

Featured in “Hadley Grass” by David Nussbaum in the April 2001 issue.

Ingredients

Kosher salt
2 lb. asparagus, fibrous ends snapped off and discarded, cut into 1-in. pieces
6 Tbsp. butter, divided
¼ cup all-purpose flour
1 cup heavy cream
Paprika
4 hard-boiled eggs, sliced
2 cups torn bread (1–2-in. pieces)
1 cup coarsely crumbled butter crackers
½ cup freshly grated parmesan cheese, divided

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. Bring a large pot of salted water to a boil. Prepare an ice bath. Add the asparagus to the pot and cook until bright green and crisp-tender, 1–2 minutes. Reserve 1 cup of the cooking water, then drain the asparagus and transfer to the ice bath. When completely cool, drain again and set aside.

Step 2

To a medium pot over medium-low heat, add 4 tablespoons of the butter. When the foam subsides, add the flour and cook, stirring continuously, until the flour has absorbed the butter and the mixture is slightly thickened and starting to bubble, about 2 minutes. Whisk in the reserved cooking water, followed by the cream, and continue cooking, stirring frequently, until the sauce is smooth and thickened, 8–10 minutes more. Stir in 1–2 pinches of paprika and season to taste with salt.

Step 3

Into a medium baking dish, alternate layering the asparagus, eggs, and sauce twice, ending with the sauce. In a medium bowl, toss together the bread, crackers, and half of the parmesan. Sprinkle the mixture evenly over the sauce. Top with the remaining parmesan, then dot with the remaining butter. Bake until bubbling and golden, 25–30 minutes.

Position a rack in the center of the oven and preheat to 350°F. Bring a large pot of salted water to a boil. Prepare an ice bath. Add the asparagus to the pot and cook until bright green and crisp-tender, 1–2 minutes. Reserve 1 cup of the cooking water, then drain the asparagus and transfer to the ice bath. When completely cool, drain again and set aside.
To a medium pot over medium-low heat, add 4 tablespoons of the butter. When the foam subsides, add the flour and cook, stirring continuously, until the flour has absorbed the butter and the mixture is slightly thickened and starting to bubble, about 2 minutes. Whisk in the reserved cooking water, followed by the cream, and continue cooking, stirring frequently, until the sauce is smooth and thickened, 8–10 minutes more. Stir in 1–2 pinches of paprika and season to taste with salt.
Into a medium baking dish, alternate layering the asparagus, eggs, and sauce twice, ending with the sauce. In a medium bowl, toss together the bread, crackers, and half of the parmesan. Sprinkle the mixture evenly over the sauce. Top with the remaining parmesan, then dot with the remaining butter. Bake until bubbling and golden, 25–30 minutes.