Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter
1 ts Unsalted butter
3 tb Flour
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/4 ts Ground mace
1 c Milk
1/2 c Whipping cream
10 1/2 oz Frozen asparagus spears
-cooked according to the
- package directions
- and drained well.
2 lg Eggs, hard-cooked
- peeled coarsely chopped
3/4 c Grated sharp Cheddar cheese
1/2 c Minced blanched almonds
1 c Soft white bread crumbs
1/4 c 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.

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