1 can asparagus
1 can mushrooms
3 hard-boiled eggs
8 tbsp. butter
8 tbsp. flour
1/2 tsp. salt
2 c. liquid (add milk to saved liquid)
1/4 c. butter
crushed Kellogg's K

Drain asparagus and mushrooms and save the liquid. Make white sauce from butter, flour, salt and liquid. Cook until thick. Place asparagus, mushrooms and sliced eggs in baking dish. Cover with white sauce. Melt butter and toss with crushed Kellogg's K (not too fine). Sprinkle on top.

Bake at 350°F for 25 to 30 minutes.