Asparagus

Ingredients

34 gr butter
3 gr butter
24 gr flour
1 gr salt
1 gr black pepper
1 gr mace
240 ml milk
120 ml whipping cream
230 gr asparagus spears
2 eggs
85 gr sharp cheddar cheese
60 gr blanched almonds
110 gr soft bread crumbs
20 gr parmesan

Instructions

PREHEAT OVEN TO 180ÂșC . 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 litre 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.