Asparagus-Cheesy Casserole

1 tsp Salt
1/4 tsp Freshly ground black pepper
1/4 tsp Ground mace
1 cup Milk
1/2 cup Whipping cream
10 1/2 oz Frozen asparagus spears Cooked according to
package directions & drained well.
2 lg Eggs, hard-cooked, peeled & coarsely chopped
3/4 cup Grated sharp Cheddar cheese
1/2 cup Minced blanched almonds
1 cup Soft white bread crumbs
1/4 cup Freshly grated Parmesan

Preheat oven to 350 degrees. In a medium saucepan set over moderate heat,
melt the butter. Spoon 4 teaspoon s 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.

Yield: 6 Servings

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