2 tbsp. butter
1 tbsp. all-purpose flour
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
2 c. (8 oz.) shredded Cheddar cheese
2 hard-cooked eggs, sliced
2 (15 oz.) cans asparagus spears, drained
1/2 c. soft bread crumbs

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Add soup and Cheddar cheese; cook until cheese melts and mixture is smooth, stirring constantly.

Layer half each of egg slices, asparagus spears, and cheese sauce in a lightly greased 6x10x2 inch baking dish; repeat layers. Sprinkle with bread crumbs. Bake at 325 degrees for 30 minutes. Yield: 8 servings.