Asparagus-Cheese Casserole Recipe

Serves: 6
Keywords: Casseroles, Vegetarian, vegetarian, recipe, recipes, Asparagus-Cheese Casserole Recipe

Unsalted butter

Flour

Salt

Freshly ground black pepper

Ground mace

Milk

Whipping cream

10 ½

oz.

Frozen asparagus spears

Cooked according to the

Package directions

And drained well.

Eggs, hard-cooked

Peeled & coarsely chopped

Grated sharp Cheddar cheese

Minced blanched almonds

Soft white bread crumbs

Freshly grated Parmesan

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.