1 - 1 lb. 4 oz. can asparagus spears
2 tbsp. butter
1 tbsp. flour
1/4 tsp. pepper
evaporated milk
1/2 c. fine cracker crumbs
2 hard cooked eggs, chopped
1/2 c. grated cheese

Drain the asparagus, reserving the liquid. Melt butter in a saucepan and blend in flour and pepper. Add enough milk to the asparagus liquid to make 1 1/2 cups. Stir into the flour mixture and blend until smooth and a little thickened. Spread asparagus in a greased 1 1/2 quart casserole. Pour 1/2 of the sauce over it and sprinkle 1/2 of the crumbs over that. Add the eggs and the remaining sauce. Sprinkle with the rest of the crumbs, then with grated cheese. Bake at 350 degrees for 30 minutes or until bubbly. This doubles easily.