ASPARAGUS CHEESE CASSEROLE

Asparagus Cheese Casserole image

Provided by K J @SkittlesofDoom

Number Of Ingredients 14

4 tablespoon(s) butter, unsalted
1 teaspoon(s) butter, unsalted
3 tablespoon(s) flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/4 teaspoon(s) mace, ground
1 cup(s) milk
1/2 cup(s) whipping cream
10 3/4 ounce(s) asparagus spears frozen, cooked and drained
2 large eggs, hard boiled and chopped
3/4 cup(s) cheddar cheese, grated
1/2 cup(s) almonds, blanched and minced
1 cup(s) bread crumbs, fresh
1/4 cup(s) parmesan cheese, grated

Steps:

Preheat oven to 350.
In a medium saucepan set over moderate heat, melt the butter; spoon 4 tablespoons of the melted butter into a bowl and 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 surface of the casserole.
Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping has browned.