BAKED ASPARAGUS WITH ALMOND-CHEESE SAUCE

SERVES 4

This asparagus recipe comes from my mother. As I recall, she made it for special occasions, as I do now. It is a quick, easy and delicious side dish for family meals or entertaining. Since it is equally good warm as hot, it makes an excellent potluck dish. I always use an extra sharp white cheddar cheese, such as Vermont cheddar, but you can use what you like or have on hand.

• 1-1/2 pounds fresh asparagus
• Salt
• 4 tablespoons unsalted butter
• 1/2 cup soft bread cubes
• 2 tablespoons flour
• 1 cup milk
• 1 cup shredded extra sharp white cheddar cheese
• 1/2 cup toasted slivered almonds
• Pepper to taste

Preheat oven to 350° F. To prepare asparagus, wash, remove tough ends, and cook in lightly salted water until tender. Drain thoroughly and arrange in a lightly buttered baking dish.

Melt the butter in a small saucepan over medium heat. Add 2 tablespoons of the melted butter to the bread cubes; mix well and reserve for later. Reduce the heat to low and add the flour to the remaining butter in the saucepan; stir until well blended. Add the milk and cook, stirring, until smooth and thickened. Stir in the cheese, almonds, and pepper to taste. Pour the sauce over the asparagus and sprinkle with the reserved bread cubes. Bake for 20 minutes or until bubbly. Serve immediately or cover with foil and keep warm until needed.