2 (14 1/2 oz.) cans all green cut asparagus spears, drained
3 tbsp. butter, melted
3 tbsp. flour
3/4 tsp. salt
3/4 c. milk
1 c. American cheddar cheese, grated
5 hard cooked eggs, sliced
4 1/2 oz. jar sliced mushrooms, drained
1 1/3 c. bread crumbs
2 tbsp. butter, melted
1 tbsp. parsley flakes
2 tbsp. chopped pimentos (optional)

Drain asparagus, reserving the liquid; set both aside. combine 3 tablespoons butter, flour and salt in a small saucepan. Gradually add milk and 3/4 cup asparagus liquid. Cook over medium heat until mixture thickens, then add grated cheese and stir until melted. Saute bread crumbs in 2 tablespoons butter. In a 2 quart buttered dish, layer each of the following ingredients in this order: Asparagus, hard cooked eggs, cheese sauce, mushrooms and bread crumbs; repeat layers in same order and top with parsley and pimentos. Bake at 350 degrees for 30 minutes. Makes 8 to 10 servings.