Cooking Instructions

• Preheat the oven to 350 degrees F.
• Trim the asparagus ends. Divide into two bunches and wrap each bunch of asparagus in a wet paper towel.
• One at a time microwave the asparagus bunches for 2-3 minutes until tender but still crunchy.
• Cut the asparagus into 1 inch pieces and set aside.
• Roughly chop the hard boiled eggs and cooked bacon. Set aside.
• Grease a 9×13 inch casserole dish. Spread half of the asparagus over the bottom.
• Sprinkle chopped eggs and bacon over the asparagus.
• Spread the remaining asparagus over the top.
• In a medium saucepan, melt the butter and whisk in the flour to make a roux. Cook for 1-2 minutes until light golden brown.
• Whisk in the milk and water and continue whisking until smooth. Add the salt and cook until the sauce thickens, approximately 3-5 minutes.
• Add the cheese and stir until fully incorporated.
• Pour the sauce over the ingredients in the casserole dish and shake to spread it between layers.
• Crush the Ritz crackers and sprinkle over the top.
• Bake for 20-25 minutes or until the sauce is bubbling and the cracker crumbs are lightly browned.
• Remove and serve.