Ingredients
1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts4 hard-boiled large eggs, chopped1 cup cubed fully cooked ham2 tablespoons quick-cooking tapioca1/4 cup shredded Velveeta2 tablespoons chopped green pepper2 tablespoons chopped onion1 tablespoon minced fresh parsley1 tablespoon lemon juice1/2 cup half-and-half cream or evaporated milk1 cup condensed cream of mushroom soup, undilutedTOPPING:1 cup soft bread crumbs2 tablespoons butter, melted
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.
In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
