Asparagus Casserole

• 1 (16 oz.) can green asparagus spears
• 4 Tbsp. oleo
• 4 Tbsp. flour (all-purpose)
• salt and pepper to taste
• 1/2 c. milk
• 1/2 tsp. Worcestershire sauce
• dash of cayenne pepper
• 4 hard-boiled eggs
• 1/4 lb. sharp Cheddar cheese
• 1/2 c. blanched almonds
• crackers or toast crumbs

1. Drain asparagus, reserve liquid.
2. In heavy saucepan, melt oleo; add flour, salt and pepper.
3. Blend well.
4. Gradually, add 3/4 cup liquid and milk.
5. Cook until thickened and smooth, stirring constantly.
6. The sauce should be thick; add milk and liquid if needed.
7. Add Worcestershire sauce and cayenne pepper.
8. Remove from heat.
9. Butter a medium-size casserole dish.
10. Layer asparagus, eggs, cheese and almonds.
11. Repeat the layers.
12. Spoon sauce over all.
13. Sprinkle with crumbs.
14. Bake at 350u0b0 for 20 to 25 minutes until bubbly and brown.
15. Serves 6.

green asparagus, oleo, flour, salt, milk, worcestershire sauce, cayenne pepper, eggs, cheddar cheese, blanched almonds, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523833 (may not work)