Shelly's Recipe

ASPARAGUS CHEESE CASSEROLE

Category: Asparagus

4 tbsp unsalted butter
1 tsp unsalted butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper and ground mace
1 cup milk
1/2 cup whipping cream
10 1/2 oz frozen asparagus spears, cooked and drained
2 large eggs, hard cooked, peeled and coarsely chopped
3/4 cup grated cheddar cheese
1/2 cup minced blanch almonds
1 cup soft white bread crumbs
1/4 cup grated parmesan cheese

Preheat oven to 500. In a saucepan, melt butter. Spoon 4 tsp of butter into a bowl. Set aside. Blend flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-2 minutes. Add milk and cream and cook the sauce, stirring constantly for about 3 minutes or until thick and smooth.

In a buttered 2-quart casserole, alternate layers of asparagus, eggs, cheese and almonds. Pour the cream sauce over the layers. Combine reserved butter, bread crumbs and parmesan and scatter the topping over the surface. Bake, uncovered, for about 30 minutes or until sauce is bubbly and topping is lightly brown.