Baked Deviled Eggs with Asparagus

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

10 hard-cooked eggs, peeled and sliced in half lengthwise

1 (4.5 ounce) can deviled ham spread

1 tablespoon heavy cream

1 teaspoon grated onion

¾ teaspoon dry mustard powder

½ teaspoon Worcestershire sauce

½ teaspoon salt

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

2 cups shredded mild Cheddar cheese

¼ teaspoon dry mustard powder

salt to taste

⅛ teaspoon ground black pepper

1 cup crushed corn flake cereal

2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.

Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.

Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.

Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.

Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.

Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.

Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.

Spread asparagus into the bottom of a 9x13-inch baking dish.

Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.

Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.

Bake in the preheated oven until the sauce bubbles and the topping is browned, about 20 minutes.