2 cans whole asparagus
6 boiled eggs
Lemon juice

WHITE SAUCE:

3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk

Drain asparagus. Peel and slice boiled eggs. Place 1 can of asparagus in bottom of casserole dish. Place 3 sliced boiled eggs over asparagus. Repeat layer with remaining asparagus and eggs.

Make white sauce by blending butter and flour over medium low heat. Slowly add room temperature milk and stir until well blended. Cook slowly until thickened, stirring occasionally. Add lemon juice to sauce then pour over casserole. May be served immediately or kept warm in a moderate oven.