Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.55 Kcal (1355 kJ) | ||
| Calories from fat | 246.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.37g | 42% | |
|---|---|---|---|
| Cholesterol | 119.86mg | 40% | |
| Sodium | 456.46mg | 19% | |
| Potassium | 333.5mg | 7% | |
| Total Carbs | 7.68g | 3% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 14.97g | 30% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.3mg | 7% | |
| Calcium | 273.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 152.85 Kcal (640 kJ) | ||
| Calories from fat | 116.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 42% | |
|---|---|---|---|
| Cholesterol | 56.62mg | 40% | |
| Sodium | 215.64mg | 19% | |
| Potassium | 157.55mg | 7% | |
| Total Carbs | 3.63g | 3% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 7.07g | 30% | |
| Vitamin C | 11.7mg | 41% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.6mg | 7% | |
| Calcium | 129.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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