1 lg. can asparagus
3 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. grated sharp cheese
1/2 tsp. salt
Pepper to taste
2 hard boiled eggs, sliced
1/2 c. slivered almonds

Drain asparagus, reserving 1/2 cup liquid. Make white sauce of butter, flour, milk and liquid. Add salt and pepper, then stir in cheese until melted. In greased 1 1/2 quart casserole, place asparagus then a layer of eggs. Pour sauce over eggs and top with almonds. Bake 25 minutes at 350 degrees. Serves 6-8.

Variations:

1. Add English peas and slivered water chestnuts.

2. Add cooked diced celery.

3. Add chopped pimento and crumbled bacon.

4. Substitute can of mushroom soup for white sauce.