Here’s a vintage recipe from Charleston Receipts, the oldest Junior League Cookbook still in print. This indulgent dish would be perfect for Easter or any spring brunch. It’s an oldie but a goodie!
Hard-cooked eggs pair with fresh steamed asparagus in a cream sauce, loads of cheese, and topped with buttered crumbs. Serve with fruit and muffins for a lovely presentation.
Asparagus and Egg Brunch Casserole
