Asparagus-Cheese Casserole
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
butter, unsalted
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
mace
ground |
|
| 1 | cup |
milk
|
|
| ½ | cup |
heavy whipping cream
|
|
| 10 ½ | ounces |
asparagus
frozen spears, cooked, drained |
|
| 2 | large |
eggs
hard-cooked, peeled, coarsely chopped |
|
| ¾ | cup |
cheddar cheese, very old, sharp
grated |
|
| ½ | cup |
almonds
minced blanched |
*
|
| 1 | cup |
bread crumbs
soft white |
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 5 | ml |
butter, unsalted
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
mace
ground |
|
| 237 | ml |
milk
|
|
| 118 | ml |
heavy whipping cream
|
|
| 303.5 | ml/g |
asparagus
frozen spears, cooked, drained |
|
| 2 | large |
eggs
hard-cooked, peeled, coarsely chopped |
|
| 177 | ml |
cheddar cheese, very old, sharp
grated |
|
| 118 | ml |
almonds
minced blanched |
*
|
| 237 | ml |
bread crumbs
soft white |
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
Directions
Preheat oven to 350℉ (180℃).
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.
