*  Exported from  MasterCook  *
 
                         ASPARAGUS-CHEESE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/eggs                      Casseroles
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Unsalted butter
    3       tb           Flour
      1/4   ts           Freshly ground black pepper
    1       c            Milk
   10 1/2   oz           Frozen asparagus spears
                         -  package directions
                         y chopped -- ¥
      1/2   c            Minced blanched almonds
      1/4   c            Freshly grated Parmesan
    1       t            Unsalted butter
      1/2   ts           Salt
      1/4   ts           Ground mace
      1/2   c            Whipping cream
                         -cooked according to the
                         -
      3/4   c            Grated sharp Cheddar cheese
    1       c            Soft white bread crumbs
 
   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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