Asparagus-Cheese Casserole Recipe

Step 1

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

Things You'll Need

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

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