Asparagus Casserole

Asparagus Casserole
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INGREDIENTS:
2 (15-ounce) cans asparagus spears
2 Tablespoons butter
2 Tablespoons flour
3/4 cup light cream
3 ounces cream cheese with chives, diced
1/2 cup blanched almonds, chopped
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/2 cup bread crumbs
2 Tablespoons butter
TO PREPARE:

Drain the asparagus, reserving 3/4 cup of the liquid. Arrange the asparagus in a 9 x 13-inch baking dish. Heat 2 Tablespoons butter in a saucepan until melted. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Add the cream and reserved asparagus liquid gradually, stirring constantly.
Cook over low heat until the sauce begins to thicken, stirring constantly. Stir in the cream cheese, almonds, salt, pepper and parsley. Cook until the cream cheese melts, stirring constantly. Pour the sauce over the asparagus. Sprinkle with the bread crumbs and dot with 2 Tablespoons butter.
Bake at 400 degrees for 15 minutes or until heated through. You may prepare one day in advance and store, covered, in the refrigerator. Bake just before serving, allowing extra baking time.
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SERVES: 4 - 6