Grammy's Asparagus Casserole

1 1/2 c. Ritz Crackers, crushed
1 stick Butter, melted
2 cans Asparagus Spears, drained
1/2 c. Slivered Almonds, toasted
4 tsp. Butter
3 tsp. Flour
1 1/2 c. Milk
1 jar Old English Cheese
1/2 tsp. Salt

Melt 4 tsp. butter in saucepan over medium heat, then stir in flour. Briskly whisk in the milk and jar cheese. Add salt and cook, whisking constantly, until slightly thickened. Remove from burner and set aside.

In a separate saucepan, melt 1 stick of butter. In a bowl combine the melted butter and crushed Ritz crackers. Put the buttered crackers in the bottom of a 9 x 13 pan, but reserve 1/2 cup of the cracker mixture for a topping.

Drain the asparagus and then layer it on top of the crackers. Top the asparagus with the toasted almonds.

Pour the cheese sauce over the almonds and sprinkle the reserved cracker crumbs over the top.

Bake at 375 degrees for 35 - 45 minutes.