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
-and drained well.
2 lg Eggs; hard-cooked,
-peeled & coarsely chopped
3/4 c Sharp cheddar cheese; grated
1/2 c Minced blanched almonds
1 c Soft white bread crumbs
1/4 c Parmesan; freshly grated
Preheat oven to 350 F.
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 qt casserole dish, 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.
