2 pounds asparagus fresh trimmed cut into 1-inch pieces
2 tablespoons butter melted
1 cup corn flake cereal crushed
6 tablespoons flour all-purpose
0.1 teaspoon ground pepper black
4.5 ounce deviled ham spread canned
10 hard-cooked eggs peeled sliced in half lengthwise
1 tablespoon heavy cream
2 cups mild cheddar cheese shredded
3 cups milk
0.3 teaspoon ground mustard dry
1 teaspoon onion grated
6 servings salt to taste
0.5 teaspoon worcestershire sauce
Equipment
bowl
sauce pan
oven
whisk
pot
baking pan
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes.
Drain well and set aside.
Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
Spread asparagus into the bottom of a 9x13-inch baking dish.
Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.
