1 tall can asparagus spears
1/2 c. soft bread cubes, bite size
1 tbsp. melted butter
4 hard boiled eggs, sliced
1 c. Velveeta or American cheese, grated

CREAM SAUCE:

3 tbsp. flour
1/4 c. melted butter
1/2 tsp. salt
2 c. half and half cream
2 well beaten egg yolks

TOPPING:

1/2 c. soft bread cubes, bite size
2 tbsp. melted butter
1/4 c. pimento, cut in strips

Cut asparagus spears lengthwise. Put 1/2 cup of bread cubes in bottom of buttered casserole. Alternate layers of eggs, cheese and asparagus. Blend flour into butter, slowly add salt and cream. Cook over low heat until smooth and mixture boils. Beat egg yolks and mix in a little of the cooked sauce. Combine this with remainder of cooked sauce and return to heat for 1 minute, stirring constantly. Spread cream sauce over the casserole. Top cream casserole with 1/2 cup of buttered bread cubes and pimento strips. Bake at 350 degrees for 20-30 minutes. Serves 4.