Asparagus Casserole

Ingredients

• 30 ounce asparagus frozen thawed well drained
• 0.7 cup breadcrumbs soft
• 1 tablespoon butter melted
• 3 tablespoons butter 
• 2 tablespoons flour all-purpose
• 1.5 cups milk 
• 0.3 teaspoon paprika 
• 0.8 cup parmesan cheese shredded refrigerated divided
• 0.1 teaspoon salt 

Equipment

• sauce pan
• oven
• whisk
• baking pan
• peeler

Directions

1. Arrange asparagus in a lightly greased 13- x 9-inch baking dish.
2. Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.
3. Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.
4. Bake at 350 for 25 to 30 minutes or until thoroughly heated.
5. *3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.