2 tbsp. butter
2 tbsp. flour
1/2 tsp. prepared brown mustard
1 can cream of mushroom soup and 1/2 can milk
2-3 cans Del Monte asparagus spears
4 hard-boiled eggs, sliced
1/2 c. buttered bread crumbs

Melt butter, add flour and blend well. Combine mustard with soup and milk and add to flour mixture. Cook slowly, stirring constantly until thick.

In a buttered 2-quart casserole, arrange a layer of asparagus, then a layer of eggs and some of the sauce. Repeat layers until all is used. Refrigerate or set aside. When ready to bake, sprinkle bread crumbs on top. Place in 350 degree oven uncovered and bake until hot or about 35 minutes.