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: wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces. cook in boiling salted water until just tender. drain and place in a shallow baking dish or casserole. melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later. melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir. continue cooking and stirring over low heat. gradually add milk, stirring until thickened. add worcestershire sauce, pimiento, and cheese; stir until cheese is melted. pour sauce over asparagus in casserole; top with buttered crumbs. bake at 350° for 20 minutes.