---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Asparagus-Cheese Casserole
  Categories: Vegetables, Casseroles, Vegetarian
       Yield: 6 servings
  
       4 tb Unsalted butter                          Cooked according to the
       1 ts Unsalted butter                          Package directions
       3 tb Flour                                    And drained well.
     1/2 ts Salt                                2 lg Eggs, hard-cooked
     1/4 ts Freshly ground black pepper              Peeled & coarsely chopped
     1/4 ts Ground mace                       3/4 c  Grated sharp Cheddar cheese
       1 c  Milk                              1/2 c  Minced blanched almonds
     1/2 c  Whipping cream                      1 c  Soft white bread crumbs
  10 1/2 oz Frozen asparagus spears           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.
   
   JEAN ANDERSON
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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