Asparagus Casserole

Courtesy of "Jim Graham's Farm Family Cookbook"

4 15-ounce cans, cut asparagus, drained
(reserve liquid)
4 tablespoons butter
4 tablespoons flour
Salt and pepper, to taste
1 pound sharp cheddar cheese, grated
1 2-ounce jar sliced pimientos, drained
30 Ritz crackers
1⁄4 cup slivered almonds

Preheat oven. Place drained asparagus in 13 by 9-inch baking dish. Melt butter in saucepan; blend in flour. Gradually stir in half the reserved asparagus liquid. Bring sauce to a boil; stir constantly until thickened. Season to taste with salt and pepper. Then add cheese, pimientos, and remaining asparagus liquid. Pour sauce over asparagus. Mix lightly and carefully. Sprinkle with cracker crumbs and almonds. Bake in a 350 degree oven for 20 to 30 minutes. Serves 10 to 12. Note: This dish may be prepared ahead of time, but do not add almonds until just before baking.

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