Cheesy Asparagus and Egg Casserole

This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a Sunday night supper, or for a weekend brunch. It also teams well with Chile con Carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1 (10 ounce) can  green asparagus spears
• 4  hard-boiled eggs, and sliced
• 8  ounces  matured cheddar cheese, grated
• 1⁄4 cup butter
• 1⁄4 cup plain flour
• 1⁄4 teaspoon salt
•  pepper (freshly ground, to taste)
• 1 1⁄2 cups evaporated milk
• 1⁄4 cup  blanched  sliced almonds
• 1⁄4 cup  grated parmesan cheese

Directions

1. Drain asparagus and reserve liquid.
2. Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
3. Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
4. Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
5. Pour sauce over contents of casserole dish.
6. Sprinkle almonds and parmesan cheese over the top.
7. Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.