1 lg. can asparagus spears, drained
4 hard boiled eggs, sliced
1 c. med. white sauce, Betty Crocker recipe
1/2 c. grated Cheddar cheese
1/2 c. buttered bread crumbs (add 2-4 tbsp. melted butter to 1/2 c. crumbs)

Arrange 1/2 of asparagus in greased 1 1/2 quart casserole dish. Top with egg slices, sprinkle with cheese, then 1/2 of white sauce. Repeat layers and top with bread crumbs.

Bake at 350 for 30 minutes.