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1 (10 oz.) pkg. frozen asparagus
5 tbsp. butter
1/4 c. sifted all-purpose flour
2 c. milk
1/2 tsp. salt
2 tbsp. instant minced onion
1 c. grated Cheddar cheese
6 hard-cooked eggs
1/4 c. dry bread crumbs

Cook asparagus in boiling, salted water until tender. Drain. Cut asparagus into bite-size pieces and arrange in a 1 1/2 quart casserole. Heat 4 tablespoons butter in a saucepan; blend in flour. Slowly stir in milk; cook and stir until thickened. Add salt, onion, and half of cheese. Slice eggs over asparagus in casserole. Pour cheese mixture over eggs. Melt remaining 1 tablespoon butter; mix with crumbs; sprinkle crumbs and remaining cheese over casserole mixture. Bake in a moderately hot 375 degree oven for 20 minutes, or until mixture is bubbling hot. Makes 4 to 5 servings.
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