Easy Asparagus Casserole with Canned Asparagus

To begin, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements). Next, take a medium-sized casserole dish and generously apply butter to its surface. \nNow, place eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a rolling boil, then immediately remove it from heat. Cover the saucepan and let the eggs sit in hot water for 10 to 12 minutes, allowing them to cook slowly. \nOnce the eggs have finished cooking, carefully remove them from the hot water and let them cool before peeling and chopping. \nIn a heavy saucepan, melt the butter over low heat. Then, add flour, salt, and pepper to the pan and blend them together until smooth. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk, continuing to cook (stirring constantly) until the sauce thickens and becomes smooth. If the mixture becomes too thick, you can add more asparagus liquid or milk to achieve your desired consistency. \nOnce the sauce is ready, stir in Worcestershire sauce and cayenne pepper. Remove the pan from the heat source.\nNow, layer the asparagus, eggs, cheese, and almonds into the casserole dish in a repeating pattern until all ingredients have been used. \nSpoon the prepared sauce over the layers and sprinkle with crumbs.\nFinally, bake the casserole in the preheated oven for 20 minutes; or until it is bubbly and lightly browned.