Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cook the asparagus and drain well. peel the eggs and chop them. preheat oven to 350f. in a medium saucepan set over moderate heat, melt half the butter. blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook 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 walnuts pour the cream sauce over the layers. combine melt remaining butter add parmesan cheese and scatter the topping over the casserole bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.

Target recipe: drop fresh asparagus into boiling water. as soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process. drain. mix soup and milk together. place asparagus in 9x13x2-inch casserole. top with sliced eggs. sprinkle with crackers; sprinkle with cheese. pour soup mixture over casserole. bake at 350 degrees until hot, just bubbling and cheese is melted. note: for a spicier version my family really, really likes, i use cheez-its (hot and spicy) crackers instead of the butter-flavored crackers mentioned above. i usually add a few more crackers than the original recipe calls for.