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Recipe Name: Asparagus-cheese Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

4 Tablespoon(s) Unsalted butter
3 Tablespoon(s) Flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground black pepper
1/4 Teaspoon(s) Ground mace
1 Cup(s) Milk
1/2 Cup(s) Whipping cream
10 1/2 Ounce(s) Frozen asparagus spears
cooked according to the
package directions
and drained well.
2 Eggs, hard-cooked
peeled & coarsely chopped
3/4 Cup(s) Grated sharp Cheddar cheese
1/2 Cup(s) Minced blanched almonds
1 Cup(s) Soft white bread crumbs
1/4 Cup(s) 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. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 383
Calories From Fat: 277
Total Fat: 31.6g
Cholesterol: 129.6mg
Sodium: 720.7mg
Potassium: 292.1mg
Carbohydrates: 14.2g
Fiber: 2.4g
Sugar: 3.4g
Protein: 12.7g

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