2 lb. fresh asparagus, cooked
2 med. potatoes, cooked & sliced
4 hard cooked eggs, sliced
2 c. cooked ham, diced
6 tbsp. butter, divided
3 tbsp. flour
1 1/2 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/2 c. soft bread crumbs

Place layer of asparagus in bottom of 2 quart casserole. Place potatoes over asparagus. Cover with alternating layers of sliced eggs, ham, and remaining asparagus. Melt 4 tablespoons of butter in a saucepan. Blend in flour. Stir in milk and cook until mixture thickens and comes to a boil, stirring constantly. Remove from heat. Add salt, pepper and dry mustard and pour over casserole. Melt remaining 2 tablespoons butter, mix with bread crumbs and sprinkle over top. Bake in a 375 degree oven for 20 to 26 minutes or until crumbs are brown.

Makes 6 servings.