Asparagus-Cheese Casserole

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 teaspoon	5ml	Unsalted butter
3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Ground mace
1 cup	237ml	Milk
1/2 cup	118ml	Whipping cream
10 1/2 oz	298g	Frozen asparagus spears - cooked according to Directions - and drained well.
2		Eggs - hard-cooked (large) peeled & coarsely chopped
3/4 cup	109g / 3.8oz	Grated sharp cheddar cheese
1/2 cup	46g / 1.6oz	Minced blanched almonds
1 cup	146g / 5.1oz	Soft white bread crumbs
1/4 cup	59ml	Freshly grated parmesan

Recipe Instructions

PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes.

Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers.

Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

Source:
Mrs. Frederick H. Belden, Jr.

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