Recipe#5284

Title: Asparagus Cheese

From: kevink@intergate.bc.ca (Kevin) 
 Newsgroups: rec.food.recipes 
 Subject: Asparagus Cheese Casserole 
 Date: 4 Jun 1998 21:04:45 -0600 
 Message-ID: kevink-3105981947260001@pm34s3.intergate.bc.ca 

4  Tbsp  Unsalted butter
 1  tsp  Unsalted butter
 3  Tbsp  Flour
 1/2 tsp Salt
 1/4 tsp Freshly ground black pepper
 1/4 tsp Ground mace
 1  cup   Milk
 1/2 cup  Whipping cream
 10 1/2 oz   Frozen asparagus spears cooked according to the package
  directions and drained well.
 2  large Eggs, hard-cooked
 Peeled & coarsely chopped
 3/4 cup  Grated sharp Cheddar cheese
 1/2 cup  Minced blanched almonds
 1  cup   Soft white bread crumbs
 1/4 cup  Freshly grated Parmesan
 PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat,
 melt the butter. Spoon 4 tsps 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 min.. Add
 the milk and cream and cook the sauce, stirring constantly for
 about 3 min., 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 min.,
 or until the sauce is bubbly and the topping is tipped with brown.