Asparagus-Cheese Casserole

---------- Recipe via Meal-Master (tm) v8.01

Title: Asparagus-Cheese Casserole
Categories: Vegetables, Casseroles, Vegetarian
Yield: 6 servings

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

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

-----