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Asparagus Cheese Casserole

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 cup milk
1/2 cup whipping cream
10 1/2 oz frozen asparagus spears, cooked and drained
2 large eggs, hard-cooked, peeled and 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 350F. In a medium saucepan set over moderate heat,
melt the butter. Spoon 4 tsps 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 min.. Add
the milk and cream and cook the sauce, stirring constantly for
about 3 min., 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 min., or until the sauce is bubbly and the
topping is tipped with brown.

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