Baked Deviled Eggs with Asparagus

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.