Grease casserole. Melt 2 tablespoons butter, add 2 tablespoons flour and blend well, add 1 cup milk, stir over heat until thickened. Add 1/4 pound Velveeta cheese. Stir until melted. Pour this mixture over 2 medium sized cans of asparagus tips (drained). Dice 2 hard boiled eggs over asparagus and top with slivered almonds. Bake at 350 degrees until bubbly, about 30 to 45 minutes.