Asparagus Cheese Casserole
Ingredients
4 Tbsp. unsalted butter
1 tsp. unsalted butter
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground mace
1 C. milk
1/2 C. whipping cream
10-1/2 ounces frozen asparagus spears cooked according to the package directions and drained well.
2 large eggs, hard cooked peeled and 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
Cooking Instructions
Preheat oven to 350 degrees. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 tsp. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)