3 tbsp. butter
1 tbsp. flour
1 1/2 c. milk
2 c. Ritz cracker crumbs
2 tall cans asparagus or equivalent fresh, cooked
1/2 c. slivered almonds
13 oz. jar Old English cheese
1/2 c. melted butter (for crumb mixture)

Blend butter and flour in saucepan over low heat. Add milk and cheese; stir until cheese melts. Stir cracker crumbs into 1/2 cup melted butter. Line 1 1/2 quart casserole with half of crumb mixture. Alternate layers of asparagus and almonds. Top with cheese sauce and remaining cracker crumb mixture. Bake at 375 degrees for 20 minutes. Serves 4 to 6 persons.