Categories: Cheese/eggs, Casseroles, Vegetables 
      Yield: 6 servings 
  
      4 tb Unsalted butter 
      1 ts Unsalted butter 
      3 tb Flour 
    1/2 ts Salt 
    1/4 ts Freshly ground black pepper 
    1/4 ts Ground mace 
      1 c  Milk 
    1/2 c  Whipping cream 
 10 1/2 oz Frozen asparagus spears 
           -cooked according to the 
           -  package directions 
           -     and drained well. 
      2 lg Eggs, hard-cooked 
           - peeled & coarsely chopped 
    3/4 c  Grated sharp Cheddar cheese 
    1/2 c  Minced blanched almonds 
      1 c  Soft white bread crumbs 
    1/4 c  Freshly grated Parmesan 
  
  PREHEAT OVEN TO 350F. 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.