Asparagus-Cheese Casserole

• 4 tablespoons butter, unsalted
• 1 teaspoon butter, unsalted
• 3 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/4 teaspoon mace ground
• 1 cup milk
• 1/2 cup heavy whipping cream
• 10 1/2 ounces asparagus frozen spears, cooked, drained
• 2 large eggs hard-cooked, peeled, coarsely chopped
• 3/4 cup cheddar cheese, very old, sharp grated
• 1/2 cup almonds minced blanched
• 1 cup bread crumbs soft white
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Preheat oven to 350F (180C).
2. In a medium saucepan set over moderate heat, melt the butter.
3. Spoon 4 teaspoons of the melted butter into a bowl.
4. Set aside.
5. 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.
6. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth.
7. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds.
8. Pour the cream sauce over the layers.
9. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers.
10. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole.
11. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

butter, butter, flour, salt, black pepper, mace ground, milk, heavy whipping cream, frozen spears, eggs, cheddar cheese, blanched, bread crumbs soft, parmesan

Taken from recipeland.com/recipe/v/asparagus-cheese-casserole-3452 (may not work)