2 lbs. fresh or 2 (10 oz.) pkgs. frozen cut asparagus
2 tbsp. butter
1/4 c. flour
1 tsp. salt and dash of pepper
2 c. milk
4 hard cooked eggs
1 c. grated sharp Cheddar cheese
1/2 c. buttered bread crumbs

Cook asparagus in salted water until tender; drain. Melt butter in saucepan; blend in flour, salt and pepper. Add milk. Cook, stirring until mixture thickens and boils. Remove from heat. In 1 1/2 quart greased casserole place half the asparagus, sliced eggs and shredded cheese and sauce. Repeat for second layer and top with buttered crumbs. Bake at 350 degrees for 35-45 minutes or until bubbly. Cool 10 minutes before serving. Yield: 6-8 servings.