Asparagus-Cheesy Casserole

1. 1 tsp Salt
2. 1/4 tsp Freshly ground black pepper
3. 1/4 tsp Ground mace
4. 1 cup Milk
5. 1/2 cup Whipping cream
6. 10 1/2 oz Frozen asparagus spears Cooked according to
7. package directions & drained well.
8. 2 lg Eggs, hard-cooked, peeled & coarsely chopped
9. 3/4 cup Grated sharp Cheddar cheese
10. 1/2 cup Minced blanched almonds
11. 1 cup Soft white bread crumbs
12. 1/4 cup Freshly grated Parmesan

Preheat oven to 350 degrees. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoon s 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.