Method

Preheat oven to 350°F.

Trim asparagus and cut into 1 ½-inch lengths. Place in a saucepan with just enough water to immerse. Cover and cook 2 minutes over high heat until almost, but not quite done. Drain and set aside.

In a 1-quart saucepan, melt butter and stir in flour, stirring  continually, until bubbly. Quickly whisk in milk until mixture thickens. Add lemon juice, celery salt, pepper and Hot sauce. Cook 3 minutes more, or until sauce thickens. Remove from heat.

In baked pie shell, alternate layers of asparagus, spinach, and egg slices. Pour sauce over the layered ingredients and spread evenly. Top with grated cheese and paprika. Bake in preheated oven 45 minutes until sauce bubbles in the middle. Let cool 10 minutes before slicing into serving wedges.

Serves: 6

Contributor: Junior Trimmer

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