2 (10 oz.) cans asparagus spears
6 hard-boiled eggs
2 tbsp. cornstarch
2 c. milk
4 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
10 oz. sharp Cheddar cheese, grated
1/4 tsp. cayenne pepper
3 c. crushed buttery crackers
1/4 c. melted butter
1/2 c. slivered almonds

Drain asparagus, reserve liquid. Place half of spears in bottom of greased 9x13 inch casserole. Slice 3 eggs evenly over spears. Blend cornstarch with milk. Cook over medium heat until smooth and thick. Add 4 tablespoons butter, salt and pepper, stirring constantly. Bring to a boil and boil 1 minute.

Stir in cheese, reserved liquid and cayenne pepper. Stir until cheese melts. Sprinkle 1 cup of crackers over eggs in casserole. Spoon half of sauce over that. Repeat layers of asparagus, eggs, crackers and sauce.

Mix butter with remaining cracker crumbs and spread evenly on top. Sprinkle almonds over all. Bake uncovered at 375 degrees for 40 minutes.