4 tbsp. butter, melted
1/2 tsp. salt
1/4 tsp. paprika
1/4 c. flour
1 c. milk
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) pkg. pasteurized process cheese cubes
2 tbsp. chopped celery
1 tbsp. chopped onion
1 tbsp. butter, melted
1 tbsp. chopped pimento
2 hard cooked eggs, chopped
3 (14 1/2 oz.) cans chopped asparagus, drained
2/3 c. bread crumbs or croutons
1 tbsp. butter, melted

Combine 4 tablespoons butter, salt, paprika and flour in a medium saucepan; place over low heat and blend until smooth. Add milk gradually. cook, stirring constantly until smooth and thickened. Add soup and cheese, stirring until cheese is melted.

Saute celery and onion in 1 tablespoon butter. Add to soup mixture along with pimento and egg.

Alternate layers of asparagus and sauce in a lightly greased 2-quart casserole; top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.