Corn And Asparagus Bake - cooking recipe

Ingredients

2 (12 oz.) cans kernel corn
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 c. milk
1/2 c. vegetable liquid from corn
1/2 c. grated Cheddar cheese
1 egg, well beaten
1 Tbsp. minced parsley
1/4 tsp. celery salt
1/3 c. blanched almonds, slivered and toasted
1 pkg. frozen asparagus, parboiled

Preparation

Drain corn, reserving liquid.
Melt butter or margarine; quickly stir in flour.
When blended, gradually stir in milk and 1/2 cup corn liquid.
Bring to a boil, stirring constantly.
Add cheese, egg, parsley and celery salt; stir until well blended and mixture thickens.
Add almonds.
Remove from heat.
Layer corn, asparagus and sauce in a baking dish.
Bake in 350\u00b0 oven for 20 minutes.
Serves 6. Contains 215 calories per serving.
Source of Vitamins A, B and C. Preparation time:
10 minutes.
Cooking time: 30 minutes.