---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ASPARAGUS-CHEESE CASSEROLE
  Categories: Cheese/eggs, Casseroles, Vegetables
       Yield: 6 servings
  
       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 drained well.
       2 lg Eggs, hard-cooked
            - peeled & coarsely chopped
     3/4 c  Grated sharp Cheddar cheese
     1/2 c  Minced blanched almonds
       1 c  Soft white bread crumbs
     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.
  
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