1. Preheat oven to 400 degrees F (200 degrees C). 2. Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside. 3. Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork. 4. 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. 5. Fill cavities in egg halves with the yolk mixture; set deviled eggs aside. 6. Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling. 7. Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes. 8. Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated. 9. Spread asparagus into the bottom of a 9x13-inch baking dish. 10. Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs. 11. Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole. 12. Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
