Scalloped Asparagus Recipe

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This scalloped asparagus recipe uses hard-boiled eggs with asparagus in a cream sauce for a unique twist on traditional scalloped vegetable dishes.
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"The Beginner's Guide to Making and Using Dried Foods" by Teresa Marrone offers complete instructions for how to dehydrate vegetables, fruits, herbs and even meats and prepared meals safely and easily.
45 min COOK TIME
1 hr 15 min PREP TIME
4-6 servings SERVINGS


  • 1 cup water
  • 1 cup dried asparagus pieces
  • 1 tablespoon diced dried pimiento
  • 1 cup milk, approximate
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 hard-cooked eggs, shelled and sliced
  • 1/4 cup grated cheese


  • Heat the water to boiling in a saucepan. Stir in the asparagus and pimiento; remove from the heat and let stand for 30 minutes. Near the end of the rehydrating time, preheat the oven to 350 degrees F. Lightly grease a shallow casserole; set aside.
  • Return the saucepan with the asparagus to the heat and simmer until tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Add enough milk to the cooking liquid to equal 1-1/2 cups.
  • In another saucepan, melt the butter and blend in the flour and salt. Gradually stir in the milk mixture. Cook over low heat, stirring constantly, until smooth and thickened. Carefully stir in the drained vegetables and hard-cooked egg slices. Transfer to the prepared casserole; sprinkle the top with the cheese. Bake for 30 to 45 minutes, or until lightly browned.

    More from The Beginner's Guide to Making and Using Dried Foods:

    Carrot Oatmeal Cookie RecipeVegetable Dip RecipeDehydrating Zucchini At HomeDrying Asparagus At HomeHow to Dry Carrots
    Excerpted from The Beginner’s Guide to Making and Using Dried Foods © Teresa Marrone. Used with permission from Storey Publishing. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods.

You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-round diet. The following scalloped asparagus recipe is from chapter 5, “Vegetables.”

You can purchase this book from the Mother Earth Living store: The Beginner’s Guide to Making and Using Dried Foods.

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