Corn And Asparagus Bake

• 1 pkg. frozen asparagus
• 1 (12 oz.) can whole kernel corn
• 2 Tbsp. flour
• 2 Tbsp. melted butter
• 1/2 c. milk
• 1/2 c. corn liquid
• 1/2 c. grated cheese
• 1 egg, well beaten
• 1 Tbsp. minced parsley
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/2 c. blanched almonds, slivered and toasted

1. Cook asparagus slightly less time than package directions. Drain corn, reserving liquid.
2. Stir flour into melted butter; blend well.
3. Stir milk and corn liquid gradually into flour mixture.
4. Bring to boil, stirring constantly.
5. Add cheese, egg, parsley, salt and celery salt; stir well until mixture thickens. Add almonds.
6. Remove from heat.
7. Layer corn, asparagus and sauce in a greased 3-quart baking dish.
8. Bake, covered, at 350u0b0 for about 20 minutes.
9. Serves 6.

frozen asparagus, whole kernel corn, flour, butter, milk, corn liquid, grated cheese, egg, parsley, salt, celery salt, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220685 (may not work)