2 cans asparagus spears
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. sharp Cheddar cheese, grated
1/3 c. almonds, slivered

Reserve juice from asparagus. Melt butter in pan and add flour. Add asparagus juice, a little at a time, as if making a cream sauce. Add seasonings.

Place 1/2 of the asparagus in an 8 inch square pan with a layer of cheese and almonds and sauce. Repeat layers. Bake at 350 degrees for 15 to 20 minutes until bubbling. Serves 4-6.