• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

• 2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
• 4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
• 2 tablespoons unsalted butter
• 1/4 cup finely chopped onion (from 1/2 a small onion)
• Pinch of freshly grated nutmeg
• 1/8 teaspoon cayenne pepper
• Coarse salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• 2 cups whole milk
• 4 large hard-boiled eggs, halved lengthwise
• 1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
• 1 cup shredded gruyere cheese (about 2 1/2 ounces)

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